Vegetable Broth with Garlic Toast
Ingredients
1 tbsp of olive oil, plus extra to serve
150 g of ocado own range frozen diced white onions, defrosted
1 garlic clove, ½ chopped, ½ kept whole
1 bay leaf
1 tbsp of thyme leaves
1 65g pack m&s italian diced pancetta
800 ml of hot chicken or vegetable stock
2 ciabatta rolls, halved, or 4 slices of sourdough
170 g of ocado own range shelled garden peas
1 240g pack ocado own range baby spinach
0.5 lemon, juice and zest
50 g of ocado own range grated parmigiano reggiano
1 pinch of chilli flakes, to serve
1 drizzle of extra virgin olive oil, to serve
4 servings
Calories~413 kcal
Protein~19 g
Carbs~40 g
Fat~20 g
Fiber~8 g
Sugar~5 g
Total recipe
Calories~1,650 kcal
Protein~75 g
Carbs~160 g
Fat~80 g
Fiber~30 g
Sugar~20 g
Method
Step 1
Heat the oil in a saucepan over a medium heat. Add the frozen diced onion, chopped garlic, bay leaf and thyme; fry for 5 mins until golden.
Step 2
Add the pancetta; increase the heat and fry for 5 mins until golden.
Step 3
Pour in the hot stock. Bring to the boil and simmer for 5 mins.
Step 4
Meanwhile, heat a large frying pan over a medium-high heat. Drizzle the ciabatta or sourdough on one side with olive oil and toast in the pan for 1 min on each side until golden. Rub the oiled side with the garlic half; set aside.
Step 5
Add the peas to the pan with the stock and cook for 4 mins. Turn off the heat and add the spinach, submerging it with a spoon to wilt the leaves. Season, add lemon juice to taste, then ladle into bowls.
Step 6
To serve, scatter over the lemon zest, grated cheese and chilli flakes, and drizzle with a little extra virgin olive oil. Serve with the garlic toast. Leftover soup will keep in the fridge for 2 days, or frozen for up to 1 month; defrost before reheating.
