PREPARATION

  1. Clean all vegetables and cut them into cubes.
  2. Heat 2 tablespoons of olive oil in a stock pot and gently glaze the onion and 1 clove of garlic.
  3. Add the carrot, celery, kohlrabi and courgette and cook for 2 minutes.
  4. Add the tomatoes and cook for another 2 minutes.
  5. Add the stock and bring the vegetable soup to the boil.
  6. Break the spaghetti into small pieces and stir them through the soup.
  7. Cook the soup gently for 15-20 minutes.
  8. In the meantime, make the pistou: In the blender, puree the basil with 1 clove of garlic, the cheese and 4 tablespoons of olive oil into a creamy sauce.
  9. Add some salt and pepper.
  10. Stir 2-3 tablespoons pistou through the vegetable soup and add salt and pepper to taste.
  11. Heat the soup for a while and serve in large bowls.
  12. Add the rest of the pistou.
  13. Delicious with a baguette.