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Vegetable & pasta soup

Method

  • Place the stock, thyme, bay leaf, seasonings and garlic in a large heavy-bottomed pot. Mix well and bring to the boil. Then add the celery, leek, sweet potato, carrots, tomatoes and pasta. Mix well, cover and cook for about 25 mins until tender.  
  • Add the zucchini, peas and basil to the soup. Mix well, check for seasoning and cook for about another 2 mins.
  • To serve, place the bread in individual flat soup bowls, spoon plenty of the soup over the top and sprinkle with parmesan.

Ingredients

  • 1 litre vegetable stock
  • 2 thyme sprigs
  • 1 bay leaf
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • 2 celery stalks, sliced
  • 1 large leek, halved & sliced
  • 1 medium-large sweet potato, peeled & cubed
  • 4-5 baby carrots, peeled & sliced
  • 1 punnet large cherry tomatoes, quartered
  • 200-300 gm any small pasta
  • 2 zucchini, diced
  • 1 cup frozen peas
  • 6 basil leaves, torn
  • 4 thick slices country-style bread
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm