Light leek soup with colorful pasta

Name: Light leek soup with colorful pasta
Ingredients: 1 leek (white part); 2 medium carrots (200 g); 3 tablespoons oil; 1 tablespoon mustard seeds; 2000 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 g colorful pasta; 15 g finely chopped fresh herbs

Soups - Light leek soup with colorful pasta by Stanca L. - Recipia

Light leek soup with colorful pasta is served hot as a first course, with tender carrots and pasta that’s still firm. The broth stays light, with whole mustard seeds, and the colorful pasta makes it more filling without thickening it much. I serve it right away, while the pasta still holds its shape. Prep: 15 minutes. Cook: 32 minutes. Total time: 47 minutes. Serves: 4. About 310 kcal and 9 g protein per serving.

Ingredients

1 leek (white part)
2 medium carrots (200 g)
3 tablespoons oil
1 tablespoon mustard seeds
2000 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
200 g colorful pasta
15 g finely chopped fresh herbs

Preparation

1. Peel the carrots, wash them and slice them into rounds. Wash the leek and slice the white part into rounds. 2. Add the oil to a pot, then add the carrots and leek and sauté for 10 minutes over low heat, until slightly softened. 3. Pour in 2000 ml cold water and add the salt, pepper and mustard seeds. Simmer over medium heat for 15 minutes, until the carrots are tender. 4. Add the pasta and cook for 7 minutes. Turn off the heat, sprinkle with the finely chopped herbs and serve.

Notes

The soup keeps in the fridge for up to 3 days, but the pasta swells and absorbs the broth; if making it ahead, cook the pasta separately and add it to the bowls. Choose a leek with a firm white part and no limp leaves, and if you see dirt between the layers, separate them and rinse well. Thick carrot rounds take longer to soften than thin ones, so cut them as evenly as you can. Old mustard seeds lose their aroma and taste more muted; keep them in a tightly sealed jar. Small pasta can absorb a lot of broth after the heat is turned off, so the soup may seem thicker at the table. Like an everyday vegetable soup, serve it with a slice of toast. For a gluten-free version, use 200 g certified gluten-free pasta and cook it separately according to the time on the package; regular wheat pasta contains gluten.