Soups are really not my thing. I don’t like ‘wet’ food. Anything pureed, mashed or liquefied isn’t for me.
Broths on the other hand, I can get on board with.
Whole pieces of food swimming in a tasty liquid, with distinguishable flavours and textures, are something I am coming to enjoy more and more!
So today’s recipe is for a hearty broth I recently made which was great for dinner and then warmed up the next day for lunch. Sorry about the rubbish picture quality!
Vegetables, pasta and pancetta, what could be better!
50g soup pasta
1/2 cup carrots, chopped into 1cm pieces
1/2 cup red pepper, chopped into 1cm pieces
1/2 cup savoy cabbage, chopped into thin strips
1/2 cup broccoli florets
1/2 cup Brussels sprouts
3 rashers pancetta or smoked streaky bacon, chopped into 1cm pieces
Pinch of dried chilli flakes
1 tbsp chicken concentrate, or a chicken stock cube
Pinch of saffron (optional)
1. Put a pan of water onto boil and add the concentrate/stock cube
2. Once boiling, add the cabbage, chilli flakes, saffron (optional) and pasta. Boil for 3 minutes.
3. Add the Brussels sprouts and carrots. Boil for 3 minutes.
4. Meanwhile, grill or dry-fry the pancetta/bacon (I have a mini frying pan perfect for individual fried eggs, and ideal for small amounts of chopped up pancetta/bacon)
5. Add the pepper to the broth. Boil for 2 minutes.
6. Add the broccoli. Boil for 2 minutes.
7. The pancetta/bacon should now be crisp. Transfer it onto a piece of kitchen towel to remove excess fat.
The broth should be almost thickened from the starch in the pasta, and a lovely golden colour if you have used the saffron.
8. Ladle the vegetables and pasta into a bowl, and then pour over some of the broth liquid.
9. Sprinkle the pancetta/bacon over the bowl for a salty crunch
This meal takes under 20 minutes to prepare and cook, is really tasty and can be customised with your favourite vegetables, add more chilli if you like spice and you can swap the pasta for noodles!