Hearty Vegetable Tomato Pasta Soup
A Nourishing Tomato Soup with Leftover Vegetables and Short Pasta
This is a healthy and delicious vegetable tomato soup that can be quickly made using any leftover vegetables from your fridge. The rich flavor comes from the sweet and tangy tomatoes combined with various vegetables. Adding short pasta with its delightful bite makes it a satisfying and fun pasta soup, perfect for a meal. It’s also recommended as a snack for kids or a light lunch!
Ingredients
- 30g King oyster mushrooms, cut into bite-sized pieces
- 30g Zucchini, cut into bite-sized pieces
- 30g Carrot, cut into bite-sized pieces
- 30g Onion, cut into bite-sized pieces
- 30g Potato, cut into bite-sized pieces
- 100g Tomatoes, peeled and diced (or cherry tomatoes)
- 20g Short pasta (fusilli, penne, etc.)
- 1/2 tsp Dijon mustard
- 2 Tbsp Grapeseed oil (or olive oil)
- Pinch of salt
- Pinch of black pepper
- 500ml Water (or vegetable broth, chicken broth)
Cooking Instructions
Step 1
Wash all the vegetables (king oyster mushrooms, zucchini, carrots, onions, potatoes) and cut them into bite-sized pieces, about 1-1.5 cm. Peel and dice the tomatoes similarly, or halve cherry tomatoes if you’re using them.
Step 2
Heat 2 tablespoons of grapeseed oil (or olive oil) in a pot or deep pan over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent, to release its aroma.
Step 3
Once the onions start to turn translucent, add the carrots, potatoes, king oyster mushrooms, and zucchini. Sauté for another 3-4 minutes until the vegetables are slightly tender. This step helps to bring out the natural sweetness of the vegetables, enhancing the soup’s flavor.
Step 4
Lightly season the vegetables as they sauté. Add a small pinch of salt and pepper to enhance their flavor. This seasoning step helps to draw out the best taste from the vegetables.
Step 5
When the vegetables are somewhat cooked, add the diced tomatoes and sauté together for about 2 minutes until they begin to soften and release their juices.
Step 6
Now, add the short pasta to the pot. You can use any shape of short pasta you prefer, such as fusilli, penne, or macaroni.
Step 7
Carefully pour in 500ml of hot water. You can adjust the amount of water to ensure the ingredients are submerged and to achieve your desired consistency. Using vegetable or chicken broth instead of water will add a deeper flavor.
Step 8
Once the water comes to a boil, reduce the heat to medium-low. Stir in 1/2 teaspoon of Dijon mustard to add a wonderful flavor dimension. Finally, season with salt to taste for the overall soup.
Step 9
Cover the pot with a lid and simmer over medium-low heat for approximately 8-10 minutes, or until the pasta is cooked al dente. Cooking times may vary depending on the type of pasta, so refer to the package instructions. Stir occasionally to prevent the pasta from sticking.
Step 10
Once the pasta is cooked and the soup has thickened slightly, turn off the heat. Taste the soup and add more salt if needed to achieve your perfect seasoning. Serve warm and enjoy!
