Zucchini, Mushroom and Pasta soup

Zucchini, mushroom and pasta soup
Zucchini, mushroom and pasta soup

Perfect for a cold day!

Serve 6-8 people


15 ml Oil

250 gm Zucchini sliced

1 bunch spring onions sliced (about 8)

250 gm button mushrooms sliced

15 ml dried mixed herbs

2 litres of chicken stock

100 gm tomato paste

1 1/2 cups raw macaroni


Heat the oil in a large pot and fry the zucchini, spring onion and mushrooms.  Cover and cook for a further 3 minutes, stirring occasionally.

Add herbs, stock and tomato paste, bring to boil and add macaroni, bring back to boiling point and boil for a further 5 minutes.  Reduce heat and simmer for 10-15 minutes or until the macaroni is tender.

Serve with pita breads or bagels.