- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, finely chopped
- 100ml passata
- 400g can peeled tomatoes or 4 large ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ vegetable or chicken stock melt or cube
- 2 tbsp cream (optional)
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
- 100g orzo or soup pasta, cooked until al dente
- shaved parmesan, chopped basil or pesto, and breadsticks, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don’t let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning – add more water if you need to. Can be frozen at this point.
Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto – or all three.
Pack it upTo make a packed lunch, pour the soup into a flask, and drop the toppings on top. Serve with breadsticks on the side.