Recipes for all
8 cups vegetable broth
1 onion, peeled and quartered
¼ inch piece of ginger
2 carrots, peeled
4 celery stalks, halved
6 garlic cloves
1 teaspoon salt (omit if your broth is salty)
1½ cups dry pastina (small pasta)
To Serve:
Chopped fresh parsley
Cook Vegetables: In a large pot, bring the vegetable broth to a boil. Add the onion, ginger, carrots, celery, garlic, and salt. Reduce heat and simmer for 25 minutes until vegetables are tender.
Cook Pasta: While the vegetables are simmering, cook the pastina separately according to package instructions. Drain and set aside.
Blend Vegetables: Using a slotted spoon, remove the cooked vegetables from the pot and transfer them to a blender along with about 2 cups of the broth. Let it cool slightly, then blend until smooth.
Combine: Return the blended vegetable mixture to the pot with the remaining broth. Stir well to combine.
Serve: Place a portion of the cooked pastina into each serving bowl. Ladle the hot soup over the pasta. Garnish with freshly ground black pepper and chopped parsley. Enjoy!
Note: You can use any small pasta shape if pastina isn't available. For an extra kick, consider adding a chili pepper to the broth while simmering. Adjust salt to taste, especially if your broth is already seasoned. For a creamier texture, blend in some coconut milk or a handful of cashews with the vegetables.