Speedy Vegetable Broth with Garlic Toast
By OcadoLife
Published on 26 June 2022
Simply summer in a bowl, this Speedy Vegetable Broth with Garlic Toast, from food stylist and writer Rosie Reynolds, combines pre-prepped frozen veg with ready-made stock and ready-diced pancetta for speedy flavour and freshness. If you want to make it heartier – with an extra boost of protein – add a tin of drained and rinsed cannellini beans with the stock. Or make it vegan by leaving out the pancetta and replacing the parmesan with a vegan alternative.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
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
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.