Potato and Carrot Soup with Peas, Zucchini and Star-Shaped Pasta

A mild, colorful soup made from potatoes, carrots, zucchini and bell pepper, with tender peas and star-shaped pasta. A dollop of sour cream makes it especially creamy, and it is also ideal for little eaters.

By yumbelo-Küche · 4 servings · 35 minutes

Ingredients

• 400 g floury potatoes
• 300 g carrots
• 1 Stück zucchini
• 1 Stück red bell pepper
• 1 Stück onion
• 1 EL cooking oil
• 1 l water
• 150 g frozen peas
• 80 g star-shaped pasta
• 4 EL sour cream
• 1 Bund chives
• salt
• pepper

Method

1. Peel the onion and dice it finely. Peel the potatoes and carrots and cut them into small cubes. Wash the zucchini and bell pepper, remove the seeds and dice them as well.
2. Heat the cooking oil in a large pot and sweat the onion over medium heat for about 3 minutes until translucent.
3. Add the potatoes, carrots and bell pepper and sauté briefly. Add the water, season with salt and simmer covered for about 10 minutes.
4. Add the zucchini and peas to the pot and simmer for another 5 minutes, until the vegetables are soft.
5. Stir in the star-shaped pasta and cook in the soup according to the package instructions, usually about 5 minutes.
6. Season the soup with salt and pepper. Finely snip the chives.
7. Ladle the soup into bowls and serve each with a dollop of sour cream and some chives.