Vegetarian Recipes - Winter Vegetable and Pasta Soup Recipe

  
 

Winter Vegetable and Pasta Soup Recipe

 

Ingredients

 

Serves 6

  • 1 1/4 quarts/1.25 liters Vegetable Stock

  • 1 leek, thinly sliced

  • 5 oz/150 g carrot, coarsely chopped

  • 4 oz/125 g celery, coarsely chopped

  • 8 oz/250 g cauliflower florets

  • 8 oz/250 g tagliolini pasta

  • 2 tbsp soy sauce

  • salt and freshly ground black pepper to taste

  • yolks of 4 hard boiled eggs, crumbled

Method:

  1. Bring the stock to a boil in a large saucepan over medium heat.

  2. Add the leek, carrot, celery, and cauliflower and simmer for 20 minutes. Add the pasta and cook until al dente.

  3. Stir in the soy sauce and season with salt and pepper. Ladle into soup bowls and garnish with the crumbled egg yolk. Serve hot.