Hidden Vegetable Pasta Soup, gluten-free
This Hidden Vegetable Pasta Soup is rustic, warming, and indulgent yet super healthy and so good for you. It has a beautiful rich flavour and colour and a creamy texture due to the pureed vegetables and silky gluten-free pasta. And though you may think this soup is only for little ones, think again as time and time again I have my husband asking me to make this on repeat. Furthermore, with a busy working week, this soup is the perfect meal prep and lunch on the go in a thermos. Let's begin!
Why Make this Hidden Vegetable Pasta Soup?
Picky Eaters
If you have picky eaters at home, then this soup is especially for you! Filled with the goodness of hidden vegetables, the little ones won't know they're hidden in there.
Meal Prep
It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in glass jars or liquid-tight containers and microwave it or heat it up at home and take it in a thermos to work or school.
Cooking on a Budget
As the ingredients are simple and common, this is a budget-friendly recipe. In fact, you probably have most of these items in your refrigerator and pantry already.
One-Pot Recipe
Who doesn't love a gluten-free one-pot recipe? It's easy to make and easy to clean up, while still providing the same nutritional value as a normal dinner that would take longer to cook.
Watch How to Make It
Helpful Tips
Using an Immersion Blender or Food Processor
If you do not own an immersion blender, then cut the vegetables into large pieces so that you can remove them with a soup ladle and blitz them in a food processor or Nutri Bullet. Make sure you add a few ladles of the stock as well to assist with the pureeing.
Using Gluten-Free Pasta
As gluten-free pasta tends to stick together, make sure you stir the pasta for a few minutes to prevent this when initially adding it to the vegetable broth.
My Soup is too thick!
If the soup ends up being too thick, simply add more boiling water. Do not add cold or tap water. If the soup is too watery, once cooked, remove it from heat, cover it with a lid, and allow sitting for 10 minutes. The pasta plumps up and thickens the soup.
Make it Dairy-Free and Vegan
This soup is naturally dairy-free and vegan unless you add parmesan cheese.
Storing and Meal Prep
I always make a double batch of this gluten-free Hidden Vegetable Pasta Soup as we love leftovers and it makes a great meal prep option.
Add any leftovers to an air-tight container and keep it all week, OR
Place lunch-size servings into liquid-tight containers or glass jars and heat in the microwave.
Other Soup Recipes
Chicken and Rice Healing Soup, gluten-free
Hearty Lentil Soup, gluten-free
Hidden Vegetable Pasta Soup
Serves 4
Prep 10 minutes
Cook 30 minutes
INGREDIENTS
250g (2 cups) small or short pasta, gluten-free (stelline, orzo, elbows)
8 cups of water (may vary depending on the pasta and absorption)
¼ cup extra virgin olive oil
2 tablespoons tomato paste
1 large brown onion, chopped
1 large carrot, chopped
2 celery sticks, strings peeled and chopped
1 red capsicum, chopped
4 garlic cloves
2 tablespoons sea salt
1 teaspoon pepper
Handful of fresh parsley (optional)
Finely grated parmesan cheese (dairy-free option)
INSTRUCTIONS
1. Fill a pot with water and whilst that is coming to a boil, chop up the onion, carrot, celery, and capsicum. Once boiling, add the vegetables to the pot, including the garlic, and season with sea salt. Cover to cook and simmer for 15-20 minutes or until the vegetables have softened.
2. Using an immersion blender, puree the vegetables in the pot, which creates the ‘hidden veggies’ in the soup and add in the pasta, the tomato paste, and the extra virgin olive oil. Cook for a further 10 minutes or until the pasta has cooked and the soup has thickened. If the soup is too thick, add more boiling water to reach desired thickness.
3. Serve in bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil, freshly cracked pepper, and finely grated parmesan cheese. Stir through and enjoy!
MEAL PREP MEAL
Allow to cool and divide between 4-5 microwave-safe containers or glass jars. Optional to top with parmesan cheese. Store in refrigerator for up to a week. To heat, microwave for 3 minutes.
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Recipe and Photography Margaret Pahos for @CreateCookShare
