Vegetable Pasta Soup

This delicious veggie pasta soup has a rich golden colour due to the added turmeric, giving it extra anti-inflammatory properties. It is tasty and utterly satisfying.  I would definitely recommend taking the time to make the chicken stock from scratch, it’s a game-changer!


  • 2 litres of home-made chicken stock
  • 1 sweet potato, peeled and chopped
  • Salt & Pepper
  • 1 tomato, chopped
  • 1 zucchini, chopped
  • 500 gms Risoni Pasta
  • 1 garlic clove, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 teaspoon ground turmeric
  • Parmesan to serve


  1. In a large pot, saute the celery, onion, garlic, carrots and sweet potato in a little olive oil, until soft.
  2. Then add the salt, pepper, turmeric, and stir until well combined.
  3. Pour in the stock, the chopped tomato and the broccoli florets.
  4. Cover with a lid and bring to a boil.
  5. Then drop the heat to a gentle simmer and allow to cook for 35 minutes.
  6. Bring back to a boil, then add the risoni pasta and cook for 10 minutes, stirring frequently.
  7. Serve in bowls, with a little parmesan cheese.