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