Carrot Ginger Pastina Soup

When it's cold outside, when you have congestion that won't go away, when there's a persistent tickle in your throat. All the more reasons to try this soup. It was exactly what I needed on a snowy day. I added in a fair amount of ginger and other spices to bring out the extra warmth, in hopes to be able to melt that stickiness from inside. Without further ado, here you are dear friends! 

Ingredients: 

• 1 small yellow onion 
• 3 cloves garlic 
• 1 zucchini 
• 5 medium size carrots 
• 1 medium jalapeno 
• 1 inch nub of ginger
• 3 tsp bouillon paste (or the equivalent in powder) 
• 4 sprigs fresh thyme (leaves only) 
• 3 cups water 
• 1 tsp worcestershire sauce 
• 2 tbsp avocado oil 
• 1 tsp oregano  
• Salt & Pepper to taste 
• 3/4 cup pastina 

Recipe: 

• In a 4-ish quart pot, warm the oil.
  
• While the oil is warming, chop the veggies very roughly--they don't have to be tiny. 
• Add in the onion, garlic, jalapeno, ginger, and thyme to your pot. Toss it around so it's evenly covered in the oil. 
• Let the aromatics soften a bit before adding in the carrots & zucchini. 
• Add all of the water to the pot, and bring to a simmer for about 15 minutes. 
• Next, you'll add all of the veggies into a blender to create a smooth and creamy soup base. Don't worry about getting all of the liquid necessarily, a little bit enough to help the veggies blend nicely. 
  
• Add the pureed veggies back into the pot with the water and give it a good stir. Now, you'll add in your salt/pepper/oregano and worcestershire sauce Bring the soup back to a simmer so all of the flavors come together nicely. 
  
• 15 minutes before serving, add in the pastina directly into the soup to let it cook. 
  

Enjoy your soup with your favorite bread, tortilla, or all on its own! Happy wintering!