Poor and fat week is coming to a close my follower chums but fear not, here’s one more jolly slimming, jolly cheap recipe to send you on your merry way… I would write more but I’m tired and can’t be bothered.
Serves 6 / takes 30-40 minutes / Vegan
Make it vegan: Don’t serve topped with parmesan
1 medium white onion
2 medium carrots peeled and chopped
3 celery sticks
8 leaves of savoy cabbage leaves
1 small baking potato
1.5 litres vegetable stock (I use 2 knorr vegetable stock pots)
75g orzo pasta
Bag fresh basil (large handful)
2 garlic cloves
Salt & pepper
Serve topped with grated parmesan and a drizzle of extra virgin olive oil (optional)
1. Roughly chop the onions and the leek and pop in big pot with a bit of spray oil. Cook on a medium heat with a tsp of olive oil for about 10 minutes until softened. Meanwhile, chop the carrots, potato, cabbage and celery into roughly 1cm pieces and add them to the softened leek and onions. Cook for a further 5 minutes.
2. Add the stock, give it a good season with salt and pepper and bring to the boil. Once boiling turn the heat down and simmer for 15 minutes.
3. Add the Orzo pasta (you can you other pasta if you like but use half the amount, otherwise it Will be like more of a pasta dish than a soup… I found this out the hard way). Cook for 10 minutes and then take off the heat.
4. Blitz up the basil, garlic and 8 Tablespoons of the vegetable soup in a food processor or using a hand blender. If you don’t have either then simply crush the garlic, finely chop the basil and mix together with the 8 tablespoons of soup liquid. Add this to the soup, it should go a wonderful green colour.
5. Finally ladle into bowls, sprinkle with parmesan, drizzle with extra virgin olive oil and serve with a generous chunk of bread. YUM!
If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale email@example.com