Ingredients:
2 tbsp extra virgin olive oil
1 small yellow onion, chopped
1-1/2 tsp himalayan salt + more to taste
3 cloves garlic, minced
2 ribs celery, chopped
4 medium carrots, chopped
2 pkgs. assorted mushrooms
(I used Shitake & Seafood but button mushrooms would work)
2 tbsps tomato paste
1/2 cup veggie broth
(1) 28-oz can diced tomatoes
1/4 tsp ground nutmeg
1/4 tsp chipotle powder
1/4 tsp ground black pepper oat pasta (gluten-free for us, but any pasta will do!) to serve
Method:
In a large pot, heat the oil over medium heat. Add the onion & 1/4 tsp salt and cook until tender and golden. Add the garlic, cook for 1 minute. Add the celery, carrots, cook for 4-5 minutes, then add the mushrooms. Stir in the tomato paste, until well combined, then add the broth to simmer for a minute. Add the tomatoes and spices, remaining salt, bring to a boil, then reduce heat to simmer for 15 minutes. While this is simmering, cook your pasta. Taste for additional salt.
Serve, enjoy!
Great to have as leftover lunch the next day, prep a thermos!
