A warming, protein-rich soup that feels like a hug on a cold night. Amavera Green Pea Pasta adds vivid colour, plant protein, and a gentle sweetness that elevates any vegetable broth. And yes, it still cooks in 3 minutes — even in soup.
Ingredients
- 200g Amavera Green Pea Pasta
- 1 quart (1 litre) allergen-free vegetable broth
- 2 medium carrots, diced small
- 2 stalks celery, sliced
- 1 medium zucchini, diced
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt, pepper, fresh parsley
Procedure
- Heat olive oil in a large pot. Saute garlic, carrots, and celery for 3-4 minutes until slightly softened.
- Add broth and zucchini. Bring to a boil, then simmer 5 minutes.
- Add pasta and cook 3-4 minutes until tender.
- Season with salt and pepper. Serve topped with fresh parsley and a drizzle of olive oil.
Tip
The green pea pasta keeps its colour beautifully in soup. Make a double batch on Sunday — this soup reheats perfectly all week.
