A soup to make when you think there is no food in the house. This simple bowl of veg and pasta is a vibrant creation that brings new life to everyday cupboard ingredients.
Serves 2
1 tbsp extra virgin olive oil
½ carrot, diced
1 small red onion, diced
1 garlic clove, crushed
1 tin of top-quality finely chopped tomatoes
75g soup pasta
75g frozen sweetcorn
75g frozen peas
2 tbsp top-quality mayonnaise
2 tbsp plain yogurt
1 tbsp basil, torn
1 Warm the oil in a saucepan over a medium-low heat, then add the carrot, onion and a pinch of salt, and fry gently for 10 mins until soft. Add the garlic for the final 2 mins.
2 Add the tinned tomatoes. Fill the empty tin half-full with hot water and add that to the pan. Turn the heat up and, once boiling, add the pasta and cook for 5 mins. Add the sweetcorn and peas for 1-2 mins, then check the seasoning. Remove from the heat.
3 Mix the mayonnaise, yogurt and basil together. Ladle the soup into bowls and serve with a dollop of the sauce and parsley, if you have it.
This recipe is from our feature ‘Souper Foods’ from our October issue, which includes recipes for lots of delicious soups, with tasty toppings. The recipes are by Kathy Slack and the photography by Kirstie Young.
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