A delicious, comforting soup full of flavour
This is a very tasty and great for a cold day! There is very little prep to do, and the recipe mostly uses cupboard essentials so is easy to put together.
Servings
2
Prep time:
5min
Cook time:
40min
Difficulty:
Easy
Ingredients
- 150g Brussels sprouts
- 100g lardons
- 200g chopped tomatoes
- 50g soup pasta
- 2 bay leaves
- 2 shallots
- 1 garlic clove
- 1 large carrot
- 1 vegetable stock cube
- 1tbsp tomato puree
- Few sprigs of thyme
- salt and pepper
This is a great way to use up Brussel sprouts. Feel free to add other vegetables- such as potatoes or beetroot.
For the pasta, we used stelline- pasta in the shape of little stars- but you can other short and small pasta, just be sure to adjust the cooking time as necessary.
To make a vegetarian of vegan version, just skip the lardons and cook the shallots in some vegetable oil instead.
Step by Step Instructions
Step 1
First, prep the vegetables: remove the ends of the Brussels sprouts, take off any dead or dry leaves and halve. Peel and dice the shallots, peel and slice the carrot and peel and roughly chop the garlic clove.
Step 2
Cook the lardons in a saucepan on medium heat for around 3-5 minutes, until the fat is released. Then, add the diced shallots- there is no need to add oil as these can just cook in the lardon fat.
Step 3
Once the onions have cooked, add the garlic, carrots and Brussels sprouts and stir everything together, and cook for 1 minute.
Step 4
Next, make the stock: dissolve the stock cube in a litre of boiling water, and add to the saucepan alongside the bay leaves. Cook for 5 minutes.
Step 5
Add the chopped tomatoes, tomato puree, salt and pepper to taste. Add the thyme sprigs- there is no need to remove the leaves from the sprigs as they’ll come off themselves whilst cooking. Mix well, and cook for a further 25 minutes.
Step 6
Finally, add the pasta, stir, and cook for a final 5 minutes.
Step 7
Remove the bay leaves and the thyme sprigs. The dish is now ready to serve. Enjoy!
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