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 / Hands on time 30 mins / Total time 40 mins / V* Vn* ❄
Spray oil or 1 tsp rapeseed oil
1 medium white onion, finely chopped
2 medium carrots, peeled and chopped
3 celery sticks, finely chopped
8 leaves of savoy cabbage or 2 handfuls or kale, roughly chopped
1 small baking potato, cubed
1 leek, roughly chopped
1.5 litres vegetable stock (I use 2 Knorr stock pots)
75g orzo pasta
30g fresh basil
2 garlic cloves, roughly chopped
Parmesan* or vegetarian Italian hard cheese, grated to serve (optional)
Drizzle of extra virgin olive oil to serve (optional)
*Make it vegan by leaving out the parmesan
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
❄ Once cooled, suitable for home freezing. Consume within 3 months.
1. Cook the onion and the leek in the oil on a medium heat for 10 minutes or until soft (add a dash or water to help them steam and cook faster without adding more oil). 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 and continue to cook for another 10 minutes. Meanwhile, in a mini blender or food processor, blitz the fresh basil, garlic and 8 Tbs of the vegetable soup water together, until you have a watery green liquid. Add this to the soup and give it a good stir.
4. Ladle into bowls, sprinkle with parmesan (optional) and drizzle with extra virgin olive oil. Serve with bread and butter.
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