Roasted Garlic, Red Pepper & Tomato Soup
- 300g dried farfalle
- 1 vegetable stock cube
- 1 small head of broccoli, cut into florets
- 1 leek, halved and sliced
- 175g green beans
- 40g butter
- 40g flour
- 300ml milk
- Juice of half a lemon
- 30g light cream cheese
- 2tbsp vegetarian parmesan
- Salt & Pepper
- 100ml water, from the pasta cooking water
- Boil the kettle and pop the pasta on to cook according to the packet instructions. Crumble the stock cube into the water along with the pasta.
- Boil or steam your broccoli, leeks and green beans all together for around 7-10 minutes.
- Meanwhile, melt the butter in a large pan, on a low heat. Once melted, add the chopped garlic, stir for around 30 seconds and then whisk in the flour to create a roux. Gradually whisk in the milk, 100ml at a time, making sure the sauce is smooth and free of lumps. I like to use a fork but a regular whisk will work just as well. Add the lemon juice, cream cheese and parmesan and stir until melted.
- Drain your cooked pasta into a colander, retaining 100ml of the cooking water.
- Whisk the pasta water into the sauce and season to taste. Remove from the heat and add your cooked pasta to the sauce, stirring through. Finally stir in your vegetables and torn basil leaves and serve with a sprinkling of extra parmesan.
- If prepping in advance, allow to cool before covering and putting into the fridge.
Serve with crusty bread or grilled cheese sandwiches.