With winter fast approaching it is definitely time to start creating some soups. This was absolutely divine, doesn't use anything fancy and is cooked in no time at all. You can keep this a vegetarian soup or do what I did tonight, I added some leftover lamb meat from our roast a few nights ago. I didn't shred the meat beforehand but instead had it in big chunks to make it feel a bit heartier! Also when making this I used 140g of angel hair pasta. This made it less like a soup and more of a pasta dish - not that it's a bad thing because it was still awesome but next time I will reduce the pasta to 50g to keep it more soup like. Served with some fresh bread this is a perfect meal to warm you all up. Eb x
- 2 carrots (chopped)
- 2 celery sticks (chopped)
- 1 zucchini (chopped)
- 1 onion
- 2 cloves garlic
- 20g oil
- 40g tomato paste
- 1 tin 400g tomatoes
- 600g water
- 70g beef stock paste (see above link for recipe) (or vegetable stock paste)
- 50g angel hair pasta (for soup) 140g angel hair pasta (for pasta dish)
- 100g frozen peas
- Handful of chopped parsley and oregano
- 1 tin 400g cannellini beans drained
- 100-200g leftover roast meat (I used 100g lamb) Optional
Add carrots and celery to bowl and chop on Speed 4 for 5 seconds. Check size and repeat but being careful not to over chop. Set Aside.
Add zucchini to bowl and chop on Speed 4 for 3 seconds. Again be careful not to over chop. Set Aside with carrots.
Add onion and garlic to bowl and chop on Speed 6 for 2 seconds. Add oil and sauté for 3 minutes at Varoma Speed 1.
Add tomato paste, tomatoes, water, stock, chopped vegetables and salt and pepper to taste, cook for 10 minutes at 100degs Reverse Soft Speed.
Add pasta, peas, herbs, beans and meat if using and cook for 15 minutes at 100degs Reverse Speed 1. Depending on how much pasta you add you may need to use your spatula to help mix.
Serve with parmesan and fresh bread.