🧂 Ingredients
- 2 tbsp Olive oil
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 400 g Canned chopped tomatoes
- 1.5 liters Vegetable broth
- 150 g Kusksu pasta
- 2 tbsp Fresh mint(chopped)
- 1 tbsp Lemon juice
- 2 large Eggs(optional, for poaching)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the diced carrots and potatoes, and cook for 5 minutes, stirring occasionally.
- 4
Add the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- 5
Stir in the kusksu pasta and cook according to package directions, usually about 8-10 minutes, until al dente.
- 6
If using eggs, gently crack them into the simmering soup, one at a time, and poach for 3-5 minutes until the whites are set but the yolks are still runny.
- 7
Stir in the chopped fresh mint and lemon juice. Season with salt and pepper to taste.
- 8
Serve hot, ensuring each bowl gets an egg if poached. Garnish with extra mint if desired.
💡 Pro Tips
- ✓Kusksu pasta can be found in specialty food stores or online.
- ✓Feel free to add other vegetables like zucchini or peas.
- ✓For a richer flavor, you can use chicken broth instead of vegetable broth.
🔄 Variations
- Add a pinch of chili flakes for a touch of heat.
- Stir in some shredded cooked chicken or rabbit for a more substantial meal.