Roasted vegetable soup with added stars

Post dental visit, post bonfire night on a sogg chilly november day and I want something soft tasty and most of all warming for my lunch but one with just a little something special to cheer me up - what could be better than a cup of stars in the form of the beautiful little stars which are Stelline pasta. It used to be that you could only get specialist pastas from posh deli shops but I was able to get these from asda in the normal pasta aisle - the tiny stars swell up and thicken the soup beautifully.



Ingredients
Stelline pasta - 145g/1cup
1 Red Pepper - cored and quartered
2 baby turnips - peeled and quartered
7 Salad tomatos - sliced in half
1 onion - sliced
1 chicken stock cube dissolved in a litre and half of hot water
1 tsp easy garlic
1tsp tomato puree
Salt and pepper


Place the tomatos, pepper and turnips in a roasting tray and season well - place in a medium oven for 40 minutes until the turnips are soft (you may need to remove the tomatos and pepper depending on how big your turnips are)

In a large pan fry off the onion over a low heat in a small amount of oil. Once they begin to soften add in the turnips and fry for another few minutes before adding in the rest of the roasted veg and the tomato puree and garlic and stir through. Pour over the stock and bring to a simmer for 15 minutes.

Turn off the heat and blitz the soup until smooth. Return to the heat and taste - adjust seasoning as required. Bring back to a simmer and add in the Stelline stiring it through the soup. Simmer for 8 minutes until the pasta is cooked.

Serve and enjoy - if you dont eat it all day 1 then you might need to add in some extra water as you reheat it or the pasta thickens it up too much!