Sun dried Tomato and Kale Pasta Soup
Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.
Ingredients
- 100 g conchiglie pasta or any dried pasta
- 2 tbsp plant based butter
- 1 red onion finely diced
- 5 garlic cloves finely chopped
- 2 tbsp chopped sun dried tomatoes
- 1 roasted red pepper finely chopped (I use the ones that you get in jars)
- 2 tbsp tomato puree plus a splash of boiling water
- 1 stock cube + 1l boiling water I used the pasta water
- 80 g kale roughly massaged and torn
- 1 tsp each dried sage basil and parsley
- Large pinch of salt and pepper to season
Serve with
- Cracked black pepper
- Sun dried tomatoes
- Toasted bread
- 100 ml plant based single cream
Instructions
- Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins
- Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes
- Add the minced garlic to the pot and continue to fry for a further 2-3 minutes
- Drain the pasta, adding the water to a bowl and mix with the stock cube
- Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale*
- After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper
- If you're adding the vegan cream, add with the last 3 minutes of cooking as you don't want a high heat otherwise it'll curdle. Stir through and enjoy with some crunchy toast.
Notes
Top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew