1 ltr salt reduced chicken stock

1 brown onion (peeled, top and tailed)

2 carrots (peeled)

2 celery stalks (washed)

4 garlic cloves (skin removed)

1 tbl sp turmeric (optional)

500gm pastina (any small pasta will work, smaller the better)

Salt

Pepper

Garnish: finely chopped parsley leaves, finely grated parmesan reggiano and EVOO

Start by chopping the brown onion, carrot and celery into medium size pieces. Add them to pot on chicken stock with one litre of water as well. Bring everything to a high simmer and allow it simmer with lid on for 15 minutes, lid off for 15 minutes.

Once aromats are cooked through, remove all the aromats from the pot and place into blender and blitz with some salt and cracked black pepper until entirely smooth. Pour back into pot of chicken stock with optional turmeric if you like, to get that golden colour.

Place pot back on heat and bring to a boil. Once boil is reached cook pasta to packet instructions or until al dente, mixing through at the start to make sure nothing sticks to the bottom.

Once al dente, season with salt to taste and garnish fresh parsley leaves, finely grated parmesan reggiano and a drizzle of EVOO.