ZENB Tomato Pasta Soup

ZENB Tomato Pasta Soup

This hearty soup from plant-based brand ZENB is great for lunch on a chilly day. The yellow pea macaroni pasta adds a great al dente texture, making it super satisfying at the same time.


Total Time
45 Minutes
170g of ZENB Macaroni
1 red onion, peeled & roughly chopped
4 large garlic cloves, peeled
1 tbsp of olive oil
800g of good quality canned chopped tomatoes
2 tbsp of tomato puree
1 tbsp of oregano
½ tsp of chilli flakes
500ml of vegetable stock
1 large handful of spinach
Salt & pepper, to season
1 small handful of fresh basil
For the garnish:
Fresh basil
Pumpkin seeds
Dairy-free plain yoghurt
Chilli flakes
Step 1

Preheat the oven to 180°C.

Step 2

To a large roasting tin, add the red onion, garlic cloves, olive oil, salt, and pepper. Roast for 20 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Buy the ZENB Macaroni here

TASTY TIP: Use the best quality chopped tomatoes you can find as it really makes a difference to the flavour of the soup.
Recipe Courtesy of ZENB.
Visit ZENB.co.uk

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