Penicillin Soup

  • 13 ingredients

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: 2

Ingredients

For the soup

  • 1 carrot
  • 1 onion
  • 1 celery sticks
  • 3 garlic cloves
  • 1 tsp ground black pepper
  • 2 tbs plant-based butter
  • 250g pastina pasta (Stellette/Stelline)
  • 1.25L Good vegetable stock
  • 50g Nooch
  • 1 Lemon

To Serve

  • Parsley
  • Black pepper
  • 1 tbs plant-based butter

Before you start

Large deep frying pan

Step 1

Prepare ingredients

  • Finely chop the carrot, onion and celery
  • Peel and mince the garlic
  • Juice the lemon
  • Finely chop the parsley

Ingredients

  • 1 carrot
  • 1 onion
  • 1 celery sticks
  • 3 garlic cloves
  • 1 tsp ground black pepper
  • 2 tbs plant-based butter
  • 250g pastina pasta (Stellette/Stelline)
  • 1.25L Good vegetable stock
  • 50g Nooch
  • 1 Lemon

Step 2

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

Ingredients

  • 1 carrot
  • 1 onion
  • 1 celery sticks
  • 3 garlic cloves
  • 1 tsp ground black pepper
  • 2 tbs plant-based butter
  • 250g pastina pasta (Stellette/Stelline)
  • 1.25L Good vegetable stock
  • 50g Nooch
  • 1 Lemon

Step 3

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

Ingredients

  • 1 carrot
  • 1 onion
  • 1 celery sticks
  • 3 garlic cloves
  • 1 tsp ground black pepper
  • 2 tbs plant-based butter
  • 250g pastina pasta (Stellette/Stelline)
  • 1.25L Good vegetable stock
  • 50g Nooch
  • 1 Lemon