Penicillin Pastina Soup

• portions: Serves 2
• temps total: 9 minutes

Ingrédients

For the soup:

1 carrot

1 onion

1 celery stick

3 garlic cloves

1 tsp ground black pepper

2 tbsp plant-based butter

250g pastina pasta (stellette/stelline)

1 ¼ good vegetable stock

50g Nooch

Juice of 1 lemon

To serve:

Fresh parsley, chopped

Black pepper

1 tbsp plant-based butter

Before you start:

Large deep frying pan

How to Make It:

1️⃣ Prep the veg – Finely chop the carrot, onion and celery. Peel and mince the garlic. Juice the lemon. Chop the parsley.

Instructions

Make the soup base – Heat plant-based butter in a large deep pan over medium heat. Add the carrot, onion and celery. Cook for 8–10 mins until softened and sweet (but not browned).

Build the flavour – Stir in the garlic and black pepper. Cook for 2 more mins. Add the pastina, stirring to coat in the buttery veg mix.

Cook the pasta – Pour in the vegetable stock. Bring to a simmer and cook until the pasta is al dente. Stir in the Nooch. Taste and season with salt, more black pepper and a squeeze of lemon juice.

Serve – Ladle into bowls. Top each with a small knob of plant-based butter, extra black pepper, parsley and (optional) a drizzle of chilli oil.