Ingredients
Soup Base
- 3 tablespoons extra virgin olive oil
- 1 large sweet onion, peeled and roughly chopped
- 2 teaspoons fine salt
- ¼ teaspoon ground black pepper
- 1 small head garlic, cloves peeled (11 cloves)
- 2 large carrots, peeled and roughly chopped
- 3 large sticks celery, roughly chopped
- 8 cups filtered water
- Optional: ¼ inch fresh ginger root, peeled
- Optional: ¼ teaspoon ground turmeric
- Optional: ½ teaspoon dried thyme
Pastina
- 1 cup dry pastina, mini star pasta (gluten-free if desired – Jovial Stelline brown rice star pasta recommended)
Garnish
- Finely diced parsley leaves
- Optional: vegan parmesan cheese
Instructions
- Sauté the veggies: Heat the olive oil in a 5-quart dutch oven or large pot over medium heat. Add the onion, salt, and pepper, sautéing for 5 minutes until softened. Add the peeled garlic cloves and continue to sauté on low heat for 10 minutes to release aromatic flavors. Then add the chopped carrots and celery, sautéing for an additional 5 minutes to start softening the vegetables.
- Bring to a boil then simmer: Pour in 8 cups of filtered water and bring the mixture to a boil. Add the optional fresh ginger root, ground turmeric, and dried thyme if using. Cover the pot and let the vegetables simmer until the carrots are fork-tender, about 10 minutes.
- Cook the pastina: While the vegetables simmer, bring a separate pot of salted water to a boil. Add the pastina and cook according to package instructions, usually 3-5 minutes until tender. Drain the pasta and set it aside.
- Blend the veggies: Using a spider strainer or slotted spoon, transfer all the cooked vegetables from the pot to a high-speed blender along with 3 cups of the soup broth. Blend until completely smooth, creating a creamy base.
- Combine and stir: Pour the blended vegetable puree back into the dutch oven with the remaining broth. Stir well to incorporate the mixture evenly, creating a smooth, creamy soup.
- Serve: Spoon about ¼ cup of the cooked pastina into each bowl. Ladle the hot blended soup over the pasta. Garnish with finely diced parsley and vegan parmesan cheese if desired. Serve immediately and enjoy while hot for the best comforting effect.
Notes
- For a gluten-free version, use gluten-free pastina such as Jovial Stelline brown rice star pasta.
- Optional ginger, turmeric, and thyme add extra immune-boosting and anti-inflammatory benefits.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Adjust salt and pepper to taste after blending the soup.
- Use a high-speed blender for a very smooth texture; an immersion blender can also be used but may yield a less silky finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
