Spring Vegetable Soup

Serves 4 | Vegan | Gluten Free Option

Ingredients 

• 1 tbsp olive oil

• 1 onion, diced

• 1 garlic, thinly sliced

• 2 carrot, diced

• 3 celery stalks, thinly sliced

• 1 zucchini, diced

• 150g kale, roughly chopped

• 100g pasta (i.e. cavatelli, orecchiette, ditalini, broken spaghetti)

• 400g tinned chickpeas

• 5 cups vegetable stock

• Salt and pepper

Method

Step 1: Heat olive oil in a saucepan over medium heat. Add onion, garlic, carrot and celery, then sauté for 6-8 minutes, or until fragrant and tender. 

Step 2: Add zucchini, vegetable stock and season with salt and pepper. Bring to a boil, then cover and reduce and simmer for 20 minutes. 

Step 3: Add pasta, kale and chickpeas, then simmer for another 10 minutes, or until the pasta is cooked. Divide between bowls and serve.