Farfalle Soup With Cashew Ricotta

Farfalle soup

Prep time: 15 minutes

Cooking time: 45 minutes

Ingredients for 4 servings

• 500g cooked pasta
• 1 large red onion, finely chopped
• 2 cloves of garlic, minced
• 1 small celery stalk, finely chopped
• 2 medium carrots, in small cubes
• 2 tbsp olive oil
• 1 can of tomatoes
• 100g textured soy protein
• 1 tbsp nutritional yeast
• 1 tbsp mixed dry italian herbs (oregano, basil, thyme)
• handful of fresh parsley, chopped
• 750 ml water, or vegetable broth (I used a stock cube)
• 3 tablespoons cashew ricotta
• salt and pepper to taste

Steps

1. Start by finely chopping the onion, garlic, celery and carrots.
2. Heat the olive oil in a large pot and add the chopped vegetables. Fry for 5 minutes until color develops.
3. Add the tomatoes, textured soy protein, herbs, salt, pepper and water. Bring to a boil and let simmer for 30 minutes until the carrots are soft.
4. Add the cooked pasta, cashew ricotta and nutritional yeast and let simmer for another 5-10 minutes.
5. Serve with more cashew ricotta and fresh herbs (I used parsley).

Cashew ricotta

Prep time: 5 minutes

Ingredients for 8 servings

• 1/2 cup cashews
• 1/2 cup water
• 1/2 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tbsp lemon juice
• 1 garlic clove

Steps

1. Soak the cashews in water for at least 4 hours.
2. Drain the cashews and add them to a blender with the rest of the ingredients.
3. Blend until smooth.