At work I'm always in a hurry to get lunch into Barb when I see her energy dip. Making Broth and dealing with what we deal with on a day to day basis takes a lot of physical and mental stamina. Sometimes I need to mix it up or I get bored with the same old thing day in day out.
Last week we had this twice, and it was so delicious I decided to share the love.
This soup is basic and you don't have to have the pasta but Barb loves a carb load, so I'm always bulking it out. Also the first day I didn't add the capsicum or peas and it was equally delicious.
100g salted butter
1 carrot - small cubes
1 small potato - small cubes
1 small onion - diced
the bottom of a small leek - finely sliced
1 clove of garlic - grated or minced
1 tablespoon of organic tomato paste
1 handful of Olive Green rice and amaranth baby Anellini
a handful of parsley finely chopped
a pinch of chilli
1 small bull horn capsicum finely sliced *optional
a handful of peas *optinal
gently sauté the onion, garlic, leek and carrot in half the butter till fragrant and just starting to colour
once this is done add the tomato paste and stir to cook slightly
now add potato, capsicum and peas and stir
add broth and bring to a simmer
once the potato is almost cooked - roughly 8-10 mins add the baby Anellini
this will thicken the soup slightly which is delicious!
just before serving add chopped parsley
serve with an extra knob of butter and I added some crispy bacon which was delicious
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
©Michelle Schoeps 2017
©Love and Bones Broth 2017