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Zucchini, mushroom and pasta soup
Zucchini, mushroom and pasta soup
Perfect for a cold day! Serve 6-8 people
Ingredients
- 15 ml Oil
- 250 gm Zucchini sliced
- 1 bunch spring onions sliced about 8
- 250 gm button mushrooms sliced
- 15 ml dried mixed herbs
- 2 litres of chicken stock
- 100 gm tomato paste
- 1 1/2 cups raw macaroni
Instructions
- Heat the oil in a large pot and fry the zucchini, spring onion and mushrooms. Cover and cook for a further 3 minutes, stirring occasionally.
- Add herbs, stock and tomato paste, bring to boil and add macaroni, bring back to boiling point and boil for a further 5 minutes. Reduce heat and simmer for 10-15 minutes or until the macaroni is tender.
- Serve with pita breads or bagels.
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