Go Back
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegetables & Pasta Soup
Course
Main Course
Cuisine
Vegan
Keyword
Soup, Vegan, Vegetables
Preparation
Easy
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
2
Calories
409
kcal
Ingredients
100
gr
Garden Peas
2
Plum Tomatoes
2
Baby zucchini
120
gr
Fusilli
1/2
Cauliflower
20
cl
Unseasoned Tomato purée
1
Garlic clove
1
shallot
Parsley
Chives
Thyme
Pepper
Salt
Instructions
Prepare the vegetables;
Cut the cauliflower;
Cut the baby zucchinis;
Peel and chop the shallot and the garlic, finely chop the aromatic herbs;
In hot water, poach quickly the tomatoes;
Peel the tomatoes;
Roughly dice the peeled tomatoes;
Once the ingredients prepared, follow the next steps;
Cook the soup !
In a saucepan, pour a tablespoon of olive oil, brown the shallot, the garlic; reduce heat and add the cut tomatoes; let them sweat gently;
Pour the tomato puree and 20 cl of water; season with pepper;
Keep on low heat;
In a frying pan, pour a tablespoon of olive oil, gently roast the green peas and the zucchini for 3 minutes;
Add the cauliflower and continue for 5 minutes;
Stop heat;
Cook the pasta in boiling water; drain well;
Combine the pasta and the roasted vegetables in the saucepan with tomatoes;
Heat until well warmed; add the aromatic herbs;
Stir;
Enjoy!
Nutrition
Calories:
409
kcal
|
Carbohydrates:
81
g
|
Protein:
22
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
91
mg
|
Potassium:
2241
mg
|
Fiber:
13
g
|
Sugar:
15
g
|
Vitamin A:
3127
IU
|
Vitamin C:
190
mg
|
Calcium:
139
mg
|
Iron:
7
mg