This soup is inspired by World Disco Soup Day, which is celebrated each year to raise awareness around food waste. A minestrone of sorts, this Disco Soup is a great way to clear out those abandoned fridge vegetables that may be looking a bit past their best (think soft celery, shrivelled carrots, leaves and stems of cauliflower and broccoli) and bring them to life in a tasty broth with pasta.
Serves: 4–6
INGREDIENTS
Soup
2 tablespoons olive oil
1 red onion, diced
2 cups ‘disco’ vegetables (e.g. celery, cauliflower leaves, broccoli stalk, carrots), diced
2 cloves garlic, thinly sliced
1 parmesan rind
2 tablespoons apple cider vinegar
1 teaspoon ground paprika
½ teaspoon chilli powder
400-gram tin crushed tomatoes
1 litre vegetable stock
200 grams dried spaghetti
sea salt and ground pepper
grated parmesan, to serve
Paprika fried onions
2 red onions, thinly sliced
1 tablespoon plain flour
1 teaspoon smoked paprika
oil, to cook
METHOD
Paprika fried onions: Place the onions in a large bowl and toss with the flour and paprika until coated. Heat 5cm oil in a sauté pan over a medium heat. Add onions and cook for 1 minute on each side or until golden brown. Remove with a slotted spoon and drain on kitchen towels, then transfer to a plate and set aside.
Soup: Heat the oil in a large saucepan over a low heat. Add the onion, disco vegetables and garlic and cook for 15 minutes, stirring occasionally. Add the parmesan rind, vinegar, paprika, chilli and tomatoes. Season, cover and cook for 10 minutes. Add the stock and simmer for 10 minutes or until the vegetables have bite to them but are not raw.
Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain, toss in olive oil and divide between bowls. Ladle over the soup and generously sprinkle with fried onions and grated parmesan. Serves 4–6.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!