Seasonal vegetable pasta soup
🌱🍲 Grandma Sita’s vegetable pasta soup celebrates seasonal, homegrown goodness, and her knack for making every ingredient count. This soup is loaded with veggies, legumes, and plant-based pasta ingredients for a wholesome, sustainable meal. Nothing warms the soul like a bowl of soup made with love and nothing goes to waste!
💪 This comforting plant-based soup is full of fibre, protein, and flavour, perfect for a healthy lunch or evening meal. Including legumes in your pasta dishes is a great way to boost the nutritional value of your plant-based meals.
INGREDIENTS
1 white onion, finely chopped
2-3 cloves of garlic, minced
A bunch of kale, chopped
Half white cabbage, chopped
Half butternut squash, cubed
3 small potatoes, cubed
6 mushrooms, chopped
1 can of cooked chickpea
150g of pasta (fideos or spaghetti)
1 tsp ground cumin
1 tsp turmeric powder
2 tsp sweet paprika powder
A pinch of chili flakes (optional)
Salt & pepper, to taste
Veggie oil, to sauté
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 the spices, cook for several minutes, cover the veggies with water, and bring to a boil.
5. Cook for approximately 20 minutes. After the first 9-12 minutes, add the pasta, spaghetti broken into short pieces, and drained canned chickpeas.
6. When the veggies are tender and the pasta is “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’s tips:
*Grab your largest pot as this warming soup is a great dish to prep for several days in advance. Make extra and freeze portions for quick, waste-free meals later!
*The classic combination of beans and greens makes for an easy, hearty, and nutritious pasta sauce that puts pantry staples to good use.
*Save veggie scraps to make homemade broth or compost them. Win-win!
🌎 Grandma Sita reminds us that seasonal zero-waste plant-based cooking isn’t just good for our health, it’s a way to honour the Earth and the food it provides. Eating local and seasonal fruits and vegetables helps to reduce food waste, saves resources, improves food quality and healthy habits, and boosts the local economy.