This hearty soup is great for lunch on a chilly day. The pasta makes it super satisfying and guarantees you’ll stay full for a while. Created by @fortheutterloveoffood

• 170g ZENB Yellow Pea Macaroni
• 1 Red onion, peeled and roughly chopped
• 4 Large garlic cloves, peeled
• 1 tbsp Olive oil
• 800g Good quality canned chopped tomatoes
• 2 tbsp Tomato puree
• 1 tbsp Oregano
• ½ tsp Chilli flakes
• 500ml Vegetable stock
• Small handful of fresh basil
• Large handful of spinach
• Salt & pepper to season

• Fresh basil
• Pumpkin seeds
• Dairy free plain yoghurt
• Chilli flakes

INSTRUCTIONS

Preheat on oven to 180oc. To a large roasting tin add the red onion, garlic cloves, olive oil, salt, and pepper. Roast for 20 minutes.

After 20 minutes add the tomatoes, tomato puree, oregano and chilli flakes and vegetable stock to the roasting tin. Continue to roast for 20 minutes.

Once the tomato soup has started to reduce and thicken a little, remove from the oven, add a small handful of fresh basil and blend until silky smooth.

Cook your ZENB Macaroni according to packet instructions. Stir into the tomato soup with a large handful of spinach. Heat through on a low heat (if needed) until the spinach is wilted.

Pour into bowls and garnish with dairy free plain yoghurt, fresh basil, and chilli flakes