Brussel sprout and pasta soup

SJ has been cooking up a storm with a sensational soup that will warm you up in the cooler months to come, while not tugging on your hip pocket!

This recipe is dairy and meat free but for those wanting a bit of meat, you can add 100grams of diced bacon in with the onions and garlic at the start.

Serves 8

· 1.2kg brussels sprouts
· 500g tubed pasta
· 1/2 cup chopped flat-leaf parsley
· 5 tbsp extra virgin olive oil
· 1 large onion, peeled and diced
· 3 large cloves garlic, peeled and chopped
· 500g carrots, peeled and diced
· 4 litres water
· 300ml tomato puree
· Salt and pepper to taste
· 1 bay leaf

Trim the tough stem ends and the first layer of outer leaves from sprouts.
Depending on their size, cut each lengthwise into two or four.
Heat olive oil in a large, heavy-bottomed pot and lightly fry onion and until the onions are soft.
Add sprouts and carrots, and fry lightly while stirring for an a minute.
Add water and tomato puree.
Add a couple of good pinches of salt
and the bay leaf.
Turn up heat and bring to boil, then simmer for 5 minutes.
Add pasta and stir well. When pasta is cooked, add parsley, and season with salt and pepper. Stir well and rest for 15 minutes before serving

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