Thanks to all the immune-boosting ingredients like fresh garlic, warming ginger, lemony thyme, fresh parsley, and tangy lemon juice, this is a fantastic soup to whip up when you have a cold coming on (but it’s also handy when you’re not sick, simply to keep your immune system humming along!). The pasta adds heartiness that will make this a well-loved dinner for fall, winter, or spring. For even more staying power, add 1½ cups cooked chickpeas or white beans, or add 2 cups of stemmed and finely chopped kale.
Serves 8 (1 cup per serving) | Active prep time 20 minutes | Total time 35 to 40 minutes
2 tablespoons extra-virgin olive oil
2 cups (280 g) diced sweet or yellow onion (1 large)
6 large garlic cloves (36 g), minced (3 tablespoons)
3 medium carrots (220 g), peeled
3 medium stalks celery (160 g)
2½ teaspoons grated fresh ginger (can use a Microplane)*
¾ teaspoon dried thyme leaves
¾ teaspoon ground sage
2 tablespoons tomato paste6 cups (1.4 L) vegetable broth
5 ounces (1½ cups/140 g) dry pasta of choice (image uses rotini)**
¾ cup packed (15 g) fresh parsley leaves, minced 1 teaspoon fresh lemon juice, or more to taste
⅛ teaspoon cayenne pepper (optional)
Fine sea salt and freshly ground black pepper
In a large pot, stir together the oil, onion, and garlic to combine. Sauté over medium heat for 5 to 6 minutes, until the onion is softened.
Meanwhile, dice the carrot and celery into ¼- to ½- inch (5 mm to 1 cm) pieces. This will help them cook faster. You should have 1½ cups carrot and 1⅓ cups celery. Add the carrot and celery to the pot and stir to combine. Sauté for a couple of minutes.
Stir in the ginger and sauté for 1 minute.
Add the thyme, sage, tomato paste, and broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-high, cover, and simmer for 5 minutes, or until al dente (still a bit firm).
Add the pasta and cook, uncovered, stirring occasionally, until al dente, following the timing guidelines on the pasta package. Check on the pasta frequently while it’s cooking, as you don’t want to overcook it.
Once the pasta is al dente, remove the pot from the heat and stir in the parsley, lemon juice, cayenne pepper (if using), and salt and black pepper to taste. Serve immediately.
This soup is best served fresh, due to the pasta’s tendency to soften during storage, but you can store it in an airtight container in the fridge for up to 3 days. Some types of noodles will soak up the broth as the soup sits, so you may want to add a bit more broth when reheating, seasoning again to taste. I don’t recommend freezing this soup with the pasta in it, as the pasta can soften too much upon thawing. However, you can freeze the soup without the pasta and add freshly cooked pasta when reheating.
* Using 2½ teaspoons grated fresh ginger results in a spicy soup, especially after sitting overnight. If you prefer a less intense broth, start with 1 teaspoon ginger and add more to taste.
**Read the directions for your pasta carefully. Pasta that requires only 5 minutes to cook and requires a cold rinse, such as chickpea pasta and some other gluten- free versions, will not work in this recipe because it will become mushy. You’ll want to cook these types of pasta on the side, in their own pot. Store the cooked pasta separately, and add it to individual bowls when serving.
Make it gluten-free or grain-free
Swap the pasta for a 14- ounce (398 mL) can of chickpeas (drained and rinsed) or 1½ cups cooked chickpeas, or use gluten-free (and grain-free, if needed) pasta. If using gluten-free pasta, please see the tip above.
Excerpted from Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing by Angela Liddon. Copyright © 2020 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.