This soup is so satifying and delicious. You could use any vegetables that you like but I find that this combo works well and gives me a chance to use some vegetables that I wouldn't often use otherwise. It involves a bit of chopping, but makes lots of servings and the leftovers freeze really well.
Ingredients - DF, GF (use gluten free pasta)
150g soup mix pulses
1/2 celeriac, peeled and diced
3 carrots, peeled and diced
2 parsnips, core removed peeled and diced
salt and pepper
5cm thick piece of pancetta, diced
3 brown onions, diced
4 sticks celery, diced
8 cloves garlic, crushed
1 bulb fennel, diced
1 bay leaf
3 sprigs of thyme
3 TB tomato paste
2 litres chicken or vegetable broth
80g small pasta
1/2 bunch chopped parsley
1. Boil the pulses until tender then drain.
2. Season the celeriac, carrots and parsnips and bake for 30 mins on 170 degrees celcius.
3. Fry the pancetta in a large pot for 3 mins then add onion, celery, garlic, fennel, bay leaf and thyme sprigs. Cook for 10 mins.
4. Add roast vegetables and tomato paste to the pot and cook for 2 mins.
5. Add stock and pulses and cook on low for 1 hour or in a slow cooker for a few hours.
6. Add another litre of water if needed and add pasta when soup is almost ready.
7. Add chopped parsley to serve and grated parmesan if desired.