Potato Vegetable And Pappardelle Soup | Donna Hay
This potato, vegetable and pappardelle soup is a wonderful winter warmer, perfect for any occasion.
Ingredients
- 400g chat (baby) potatoes, halved
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 4 cups (1 litre) chicken stock
- 1 cup (250ml) water
- 250g fresh pappardelle
- 100g sugar snap peas, trimmed
- 100g snow peas (mange tout), trimmed
- 6 radishes, thinly sliced
- ½ cup (70g) frozen peas, thawed
- 100g baby kale leaves
- ½ cup dill leaves, chopped
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