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Vegetable and Pasta Soup with a Cheese Crisp

By OcadoLife
Masterchef finalist and cookbook author Dean Edwards created this healthy and hearty Vegetable and Pasta Soup with a Cheese Crisp. “This substantial soup is a fabulous way to use up everyday vegetables and packets of…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

Method

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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