Vegetable and Pasta Soup with a Cheese Crisp

Ingredients

• 1 tbsp olive oil

• 1 brown onion, finely diced

• 300g carrots, finely diced

• 2 celery sticks, finely diced

• 200g white potatoes, peeled and diced

• 75g mild Spanish chorizo ring, diced

• 1 (400g) tin chopped Italian tomatoes

• 2 vegetable stock pots, mixed with 1.2 litres boiling water

• 100g sliced kale

• 140g spaghetti, broken into small pieces

• 30g grated pecorino romano

4 servings

Calories~463 kcal

Protein~16 g

Carbs~61 g

Fat~16 g

Fiber~10 g

Sugar~11 g

Total recipe

Calories~1,850 kcal

Protein~65 g

Carbs~245 g

Fat~65 g

Fiber~40 g

Sugar~45 g

Method

• Step 1

  Heat the oil in a large saucepan; fry the onion, carrot, celery, potato and chorizo over medium-high heat for 5 mins until starting to soften.

• Step 2

  Stir in the tomatoes and stock; simmer for 10 mins. Add the kale and spaghetti; cover and cook for 15 mins. Keep warm over a low heat or reheat as needed.

• Step 3

  For the cheese crisps, preheat the oven to 200°C/180°C fan/gas 6. Divide the cheese evenly into 4 well-spaced flat circles (approx. 8 cm wide) on a lined baking sheet. Bake for 10-12 mins until golden. Leave to cool on the sheet.

• Step 4

  Ladle the soup into bowls and serve with the cheese crisps.