Penicillin Soup
This bowl of penicillin-inspired soup is all about comfort! It’s the ultimate hug-in-a-bowl, loaded with cosy roots like carrot, onion, celery, and garlic simmered in rich, buttery vegetable stock. Drizzled with a touch of chilli oil this is the perfect winter warmer dinner.
Serves
Ingredients
For the Soup
<item-todo-done>1 carrot<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 celery sticks<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>1 tsp black pepper<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>250g - pastina pasta<item-todo-done><item-todo-done>1 ½ litre vegetable stock<item-todo-done><item-todo-done>50g Nooch<item-todo-done><item-todo-done>1 lemon<item-todo-done>
To Serve
<item-todo-done> parsley<item-todo-done><item-todo-done> black pepper<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done>
Before you start
Large deep frying pan
Prepare ingredients
- Finely chop the carrot, onion and celery
- Peel and mince the garlic
- Juice the lemon
- Finely chop the parsley
Make penicillin
- In the large frying pan heat the plant-based butter over a medium heat
- Add the carrot, onion and celery to the pan and cook for 8-10 minutes until softened and sweet but not taking on any colour
- Add the garlic and black pepper cook for a further 2 minutes
- Add the pasta to the pan ensuring it’s well mixed in
- Add in the stock and bring to a simmer until the pasta is al dente
- Stir in the nooch
- Taste and season with salt, more pepper and lemon juice if needed
Serve
- Ladle the penicillin soup into bowls, top with a chunk of plant-based butter, sprinkle over the parsley and black pepper, and drizzle over the chilli oil