Recipe

Vegetable Puree Soup With Pasta Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 9 months ago A vegetarian soup which you can make any time with what you have in your refrigerator. So easy, tasty, healthy and comforting on a cold day. Prep:20m Cook:60m Servings:6	Ivy
	comfort dish soup vegetables vegetarian pasta

pepper

vegetables

straining

add fresh cream

add pasta

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Ingredients

2 ripe tomatoes, peeled

1 red bell pepper, roasted, peeled and deseeded

2 carrots, chopped

2 courgettes, chopped

3 - 4 stalks of celery

1 potato, cubed

1 onion finely chopped

4 spoonfuls of olive oil

1 bay leaf

1 dash of dried rosemary

1 cup of very small pasta

4 spoonfuls of fresh cream

A dash of paprika

Directions

Before doing anything else, wash the bell pepper and place it in a small roasting tin. Wet it with a few drops of olive oil and a pinch of salt and roast for 30 minutes in a preheated oven at 180 degrees centigrade.

When roasted on one side turn it on the other side. Remove and place in a plastic bag for five minutes and then peel and deseed.

In a large pan place all the vegetables and six glasses of water and bring to a boil, add the oil, salt, pepper, rosemary and garlic and simmer. When the pepper is ready add it in as well. Add the bay leaf and leave it to boil only for 10 minutes and then discard.

When the vegetables are soft remove with a slotted ladle in a bowl or a strainer to cool down.

Add the pasta, which needs 20 minutes to be ready.

Puree the vegetables in the food processor and add to the pasta.

When the pasta is ready, remove from the heat, add the fresh cream and stir.

Serve and sprinkle with a dash of paprika.

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