Soup with toasted Fregula Sarda

Small balls of pasta are a good choice in any kind of soup.

I had some veggies to prepare and to finish my jar of homemade veg stock. A soup was the best way to to this. A smoked sausage for protein, the pasta balls for carbs.

Green onions, carrots, parsley root and celeriac are a good base for any soup. Give them a couple of minutes to sweat in oil and season them with salt and pepper makes them even tastier.

These balls may be small, but they need 15 minutes to get soft. They went in with the veggies at the same time. Just hot water and veg stock paste on top, and cooking with the lid on for 15 minutes.

In the last 3 minutes toss in the chopped sausage to warm through and some chives.

Ingredients:

70 g toasted Fregula Sarda

2 carrots

1 parsley root

1 slice celeriac

1 large green onion

2 tbsp oil

1 heaped tbsp veg stock paste

600 ml water

Salt, pepper

1 smoked sausage

Chives