This is such a tasty wholesome soup perfect for a cosy night in and is really versatile as any of the vegetables can be substituted for what’s left in your fridge.
Make extra and take for lunch the next day!
Ingredients: serves 4
1 tbsp. coconut oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
1 large carrot, peeled & finely chopped
1 courgette, cut into discs then quarters
1 red pepper, finely chopped
400g tin tomatoes/ passatta
800ml chicken or vegetable stock
200g pasta (ideally wholewheat, buckwheat, brown rice or any healthy variant on white)
300ml crème fraiche
handful of basil plus extra for garnish
Prepare all the vegetables as per the ingredients list.
Heat the coconut oil in a large saucepan or stockpot and add the onion. Cook the onion gently for about 5 minutes until softened. Then add the garlic.
After a minute add the celery and carrots and cook for a few minutes more ensuring it doesn’t burn or stick but cooks gently.
Next add the courgette and red pepper and cook for a further few minutes.
Then add the tinned tomatoes, stock and pasta and bring to the boil. Reduce the heat and leave, covered, for 10 minutes until the pasta has cooked. It can be left longer if you have other things to do, but the pasta will be much softer rather than al dente – so this depends on your preferences.
Once ready to serve, add in the crème fraiche and tear up the basil and add too. Mix thoroughly and gently heat through then serve.