Vegan Italian Vegetable Soup Recipe

About this recipe

A hearty and flavorful vegan soup packed with vegetables, shell pasta, and Italian seasoning, perfect for a satisfying dinner.

Ingredients

• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Red Sweet Potato
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 50G Pepper Black Ground BWFO
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 500G Rummo Orzo Pasta - 'Semi Di Orzo', 500G
• 25G Fillippone Italian Organic Bay Leaves, 25G
• - Schwartz Italian Seasoning
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. In a large saucepan, combine 4 cups vegetable broth, 1 cup diced sweet potato, 1 diced onion, 1 sliced carrot, 1 sliced celery stalk, 1/2 cup frozen peas, 1 bay leaf, 1 teaspoon Italian seasoning, and 1/8 teaspoon black pepper.
2. 2. Bring the mixture to a boil over medium-high heat.
3. 3. Reduce the heat to low, cover the saucepan, and let the soup simmer for 15 to 20 minutes or until the vegetables are crisp-tender.
4. 4. Stir in 1/2 cup shell pasta and 1 cup diced canned tomatoes. Continue cooking for 8 to 10 minutes, or until the pasta is tender.
5. 5. Remove and discard the bay leaf before serving.
6. 6. Serve the soup hot, garnished with fresh parsley if desired. Yields 6 servings.