Hearty vegetable pasta soup
Grandma Sita’s hearty vegetable pasta soup made with autumn and winter seasonal produce will warm your body and soul during the cold season of the year. 🌱🍲🤗
INGREDIENTS
1 small white cabbage
2 small white onions, chopped
2-3 cloves of garlic
1 small butternut squash, cubed
1 bunch of kale, chopped
8-10 button mushrooms, chopped
10 small potatoes, cubed
1 can of cooked chickpea
250g of pasta (spaghetti)
Veggie oil, to sauté
Salt & back pepper, to taste
1 tsp ground cumin
1 tsp turmeric powder
2 tsp sweet paprika powder
A pinch of chili flakes (optional)
METHOD
1. Wash the vegetables well. Peel the pumpkin and potatoes and cut them into small cubes. Chop kale, mushrooms, cabbage, onion, and garlic.
2. Heat vegetable oil in a pot. Sauté onions and garlic until transparent.
3. Add pumpkin, potato cubes, kale, cabbage, and mushrooms and stir for a while.
4. Add spices, cook for several minutes, and cover the veggies with water, then bring to a boil.
5. Cook for approx. 20 minutes. After the first 9-12 minutes add the pasta, and add drained canned chickpeas.
6. When the veggies are tender and the pasta al dente, turn off the stove and remove the pot from the heat.
7. Ladle into individual bowls and serve warm. Bon appetite!
👵💚 Grandma Sita tips:
*Grab your largest pot as this warming stew is a great dish to prep for several days in advance.
*You can also store it portioned in the freezer for whenever you need a quick but healthy meal.
*From December to February ish, seasonal produce includes beetroot, all kinds of cabbage and kale, carrots, onions, and root vegetables.
DID YOU KNOW?
🥕🚜 Benefits of using seasonal and local produce include: reducing food waste, saving resources, improving food quality and healthy habits as well as boosting the local economy.