Autumn Creamy Pastina Soup

Love What UEAT

Oct 25

2 min read

#recipe #autumnsoup #fallsoup #wintersoup #pastinasoup #creamysoup #vegetariansoup #vegansoup Main Meals

Autumn Creamy Pastina Soup

We will show you how to make a thick velvety smooth soup by only using water as the base. That’s right !You read correctly ! We only use water, with no addition of heavy cream.

The base of this recipe is made with water and 3 budget friendly perishable ingredients, onion, carrots and celery, that once cooked, get puréed together with an immersion blender directly in the cooking pot. Once puréed together, you will achieve a rich, comforting and savoury vegetable-base broth. And by cooking the pastina (tiny pasta noodles) directly in the vegetable broth, the pastina will release its starches, making for an even creamier texture.

You might be surprised that by using a few simple ingredients, it’s not impossible to turn a soup from blah to a thick, creamy and delicious dish. The end result will leave you with a healthy, hearty, warm and nourishing creamy soup to eat on those chilly days.

Buon appetito!

INGREDIENTS:

Prep time: 20 minutes

Cooking time: 45 minutes

Serves: 8-10

8 cups (approx 2 litres) water (plus more if needed)

5-6 medium size carrots (roughly chopped) (reserve few chunks to be minced)

3-4 celery stalks (roughly chopped) (reserve a few chunks to be minced)

One medium size onion (cut in quarters)

Generous drizzle of olive oil

One 18 oz (approx 500 g) your choice of pastina (we used pepe bucato)

salt and pepper to taste

OPTIONAL: 2-3 cheese rinds for added flavour

DIRECTIONS: Over stovetop- medium/high heat

1. Peel, rinse and rough chop your carrots and celery. Reserve a few chunks of carrots and celery to be minced. Peel your onion. Cut into quarters.

2. a) In a large pot, pour in the water. Add carrots, celery, onion, salt and pepper. Drizzle olive oil and add the cheese rinds. Bring to a boil. Cook till the vegetables are soft and tender.

b) In another medium size pot, bring to boil more water on the side to be added if needed. By boiling the water you don’t stop the cooking process.

3. Remove the cheese rinds. Take the pot off the burner.

4. To avoid getting splattered and burnt, slightly tilt the pot. Using an immersion blender, blend till you achieve a nice and smooth creamy texture.

5. Add a few ladles of the boiling water, till you achieve the creamy texture of your liking.

6. Pour in the pastina directly into the vegetable base broth. Stir constantly. The pastina will release its starches, making for a creamier texture.

7. Cook the pastina as per package instructions, minus the last couple of minutes. At this point, add in the minced carrots and celery. Let cook all together for the last couple of minutes.