Soup is comforting in a soul-warming kind of way…especially during the long (and very wet) winter season here in Raincouver Vancouver. The other night I was eager for a soul-warming meal and decided it was the perfect double-duty occasion as I could also use up the last of my veggies in the fridge. While I would normally throw in some legumes or grains I wanted to use a gem-of-an- ingredient I discovered at last year’s Veg Expo in Vancouver….sourdough pasta. If you haven’t tried it….you should ☺.

The brainchild of B.C-based company Pasta Fermentata® sourdough pasta is made with natural sourdough culture (yes the microbe variety). The family-run business has been operating as a bakery for over 20 years and recently branched off into the business of making fermented pasta using 12 different flour combinations and in 6 different shapes. I must admit I don’t know all that much about sourdough, natural fermentation processes nor living bacteria (and the intersection therein, lol) but I do know that I LOVE the results of harnessing the science of naturally fermented foods when it comes to pasta. Having tried several of their pasta varieties –which range from classic durum semolina to blends of semolina flour with rye, barley and Kamut® flour — I must say I’m in LOVE with this product. While I have lots of recipe ideas featuring sourdough pasta brewing today I wanted to share what has become a new family favourite: Sourdough Noodle Soup with Harvest Vegetables.

For my first sourdough pasta ‘discovery’ post I decided to go classic and used Kaslo Sourdough’s Classic variety (semolina flour and wheat flour). Not only is the pasta’s distinctive Radiatori shape eye catching but the pasta itself tastes better. Think of biting into a piece of white crusty bread vs sourdough bread. One is not like the other. Sourdough just rocks 😝. In truth, the kids now refer to the sourdough pasta as the “good” soup noodles… so much so that my Capelli d’Angelo noodles are starting to collect dust lol. 

This recipe calls for tamari sauce in the vegetable broth. The tamari brings a savoury dimension to the soup that I think will attract even the most skeptic soup lovers. What I love about this soup is its versatility. I love the combination of sweet potato, nugget potato, carrot, celery and zuchinni but you can adapt this recipe to suit your preferences (or fridge contents, lol). In terms of herbs you definitely want to sauté the onions with whatever herbs (fresh or dry) you can get your hands on. I used rosemary and thyme but a combination of delicate herbs such as basil, oregano, marjoram and/or oregano would work as well. For a twist on this soup (as shown in the recipe image) you can also make a batch of our Savoury Spaghetti Sauce and blend this into the soup.

Next time you reach for soup noodles think of the good-for-your-gut variety….with a faster cooking time (5-6 minutes for al dente) you can’t go wrong. For other soup recipes check out our Harvest Vegetable Soup with Sweet Vegan Biscuits or Italian Wedding Soup with TVP Meatballs.

Enjoy~

Note: This is not a sponsored post…all views expressed here are my own.

Ingredients

• 1 onion, quartered (85g)
• Fresh parsley leaves (10g)
• Olive oil (30g)
• 1 tsp dried rosemary (<5g)
• 1 tsp dried thyme (<5g)
• 1/2 tsp Himalayan pink salt (<5g) + extra for garnish
• Medley of chopped vegetables (Tot: 700g):
  • Carrots, peeled & coarsely chopped (135g)
  • Sweet potato, peeled & coarsely chopped (140g)
  • Nugget potatoes, unpeeled & quartered (145g)
  • Celery, coarsely chopped (150g)
  • Zuchinni, coarsely chopped (135g)
• Water, room temperature (975g)
• 1 Tbsp vegetable bouillon powder (10g)
• 1 Tbsp tamari sauce (15g) + ½ tsp tamari sauce (<5g)
• 
2 1/2 cups dry/uncooked sourdough pasta (180g)



Instructions

• 1/Add onion and fresh parsley to your Thermomix mixing bowl. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the mixing bowl.
• 2/Add oil, dried rosemary, dried thyme and salt to the TM bowl. Sauté 3 min/120C/Speed 1. Once again scrape down the sides of the mixing bowl.
• 3/Add medley of chopped vegetables (max. 700g), water, vegetable bouillon powder and 1 Tbsp tamari sauce to the TM bowl. Cook 15 min/100C/Speed 1 (Reverse blade)
• 4/Add dry sourdough pasta and 1/2 tsp tamari sauce. Cook 5 min/100C/Speed 1 (Reverse blade).
• 5/Add a few pinches of salt (or sea salt flakes) and top with fresh herbs (optional). Serve hot~

Product Recommendation

Pasta Fermentata® Kaslo Sourdough Pasta [Classic-Radiatori]

Note: This recipe was made using a Thermomix appliance; however, it can easily be adapted using similar food prep tools (e.g. multi-function processor, immersion blender etc).