Serves: 6-8|Prep: 50 min
Serves: 6-8|Prep: 50 min
A hearty tummy filler, packed with immune boosting nutrients, perfect for a cold winter days or evenings. Soup also makes for a delicious thermos school lunch. You can substitute the pasta with brown rice, quinoa or simply leave it out. Serve immediately or store in the fridge for up to 4 days, or freeze for up to 4 months.
Ingredients
Method
| 1 tbsp extra virgin olive oil | |
| 3 cloves of garlic, finely minced | |
| 1 brown onion, minced | |
| ½ leek, finely sliced | |
| 2 sticks of celery, finely sliced | |
| 1 medium carrot, cubed | |
| 1 large zucchini, cubed | |
| 1 small sweet potato, cubed | |
| 1 cup of brussel sprouts, trimmed and quartered | |
| 1x 400g can of organic chickpeas, rinsed and drained | |
| 2x 400g cans of organic diced tomatoes | |
| ½ tsp dried oregano | |
| 1 bay leaf | |
| 1 litre organic vegetable stock | |
| 1¼ cup (100g) wholemeal pasta spirals (spelt, rice or buckwheat) | |
| 1-2 cups of kale, shredded | |
| Sea salt and pepper, to taste (optional) | |
| Toppings (optional): | |
| Fresh basil | |
| Parmesan cheese |
| 1. | Heat olive oil in a large pot. |
| 2. | Add garlic and onion and sauté for 1-2 mins or until softened. |
| 3. | Add leek, celery, carrot, zucchini, sweet potato and brussel sprouts and cook for 2-3 mins. |
| 4. | Add chickpeas, diced tomatoes, herbs and stock and bring to the boil. Let simmer for 30 mins or until vegetables have softened. |
| 5. | Add pasta and kale and cook for a further 10 mins or until pasta is al dente. |
| 6. | Season with salt and pepper and serve with some fresh basil and grated parmesan cheese on top. |
