Creamy fusilli vegetable soup

This is one of those soups which you can eat instead of the main meal. Besides vegetables rich in vitamins, it contains whole grain pasta, which will fill you up easily. I added whole grain fusilli to this recipe, and thanks to tomato paste and coconut milk, this soup is extremely creamy and thick. Here is how it’s made.

Preparation time: 1 hour 30 minutes
Servings: 6

Ingredients:
2 tbsp extra-virgin olive oil
1 onion, finely chopped
2-4 garlic cloves, mashed
2 tbsp fresh thyme leaves
1 tbsp dried basil
1 tbsp dried oregano
1-2 tsp fennel seeds (to taste)
1 tsp sweet ground pepper
1 tsp red chili pepper flakes
a pinch of salt
a pinch of black pepper
2 tbsp tomato paste, in tube
6 carrots, coarsely chopped
4 celery sticks, coarsely chopped
6 cup vegetable broth
4-6 cup green leafy vegetables (spinach, kale, baby celery leaves)
250 ml full-fat unsweetened coconut milk
300 g whole grain fusilli

Instructions:
1. Heat the olive oil in a big pot at moderate temperature. Add the onion and simmer for 5 minutes.
2. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, sweet ground pepper, and a pinch of salt and black pepper. Simmer for another 5 minutes.
3. Mix in the tomato paste. Add the vegetable broth and a pinch of red chili pepper flakes. Cook at low heat for about 45 minutes, until carrots soften.
4. Approximately 10 minutes before serving, add the green vegetables, coconut milk, and whole-grain fusilli.
5. Serve and enjoy.