Autumn-scented zucchini soup

Ingredients

• 5 small slender zucchini (approx. 750 g)
• 2 tablespoons oil
• 1 medium carrot (80 g)
• 1 medium parsnip (100 g)
• 1 medium yellow onion (150 g)
• 80 g celery root
• 1 medium red pepper (150 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2000 ml vegetable broth
• 200 g dried homemade noodles
• 15 g parsley
• 5 g fresh basil leaves

Preparation

1. Cut the zucchini into medium-sized cubes and put them in a pot with 2 tablespoons of oil. Cover and cook for 5 minutes, until they release their juices. 2. Chop the carrot, parsnip, onion, celery root and red pepper. Add them to the zucchini and cook for another 5 minutes, stirring now and then; the vegetables will start to soften. 3. Season with salt and pepper, then pour in the vegetable broth. Cook over medium heat for 15 minutes, until it starts to boil and the vegetables are soft. 4. Add the noodles and cook for another 5 minutes, until softened. 5. Chop the parsley and fresh basil, sprinkle them over the soup and serve it warm. It can also be eaten cold.