Ring-shaped pasta soup

Ingredients

• 4 large carrots (400 g)
• 1 medium onion (150 g)
• 3 tablespoons olive oil
• 1 large parsnip (200 g)
• 1 small celeriac (300 g)
• 2000 ml still water
• 2 tablespoons dried vegetables
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 100 g egg pasta (rings)
• 15 g fresh parsley

Preparation

1. Peel the carrots, onion, parsnip and celeriac, then rinse them under cold running water. Cut the carrots into sticks, and the parsnip and celeriac into bite-sized pieces. 2. Put 2000 ml of water and 3 tablespoons of olive oil in a pot over medium heat. Add the whole onion and the other vegetables; cook for 20 minutes, until softened. 3. Remove the onion. Add the dried vegetables, 1 teaspoon of salt, 1/2 teaspoon of ground pepper and the pasta. Cook for 5 minutes, until the rings are tender but still hold their shape. 4. Turn off the heat, sprinkle with the chopped fresh parsley and serve the soup hot.