This low cost recipe is packed full of flavour (Image: Getty Images)
There’s something deliciously comforting about a hearty bowl of especially when the weather is rotten outside.
After the excess of , what could be better than a flavoursome bowl of tender veg and silky pasta, drizzled in fresh pesto that is easy to make at home?
Celebrity chef and dad of five has created a super simple dish that will not only warm the cockles on days, the pesto can be batch cooked to keep you going until
Jamie said: “I’m celebrating the humble freezer here to create a hearty bowl of steaming veg soup that’s easy on the wallet, properly satisfying and packed with flavour.”
Using a concoction of his own freezer goodies, he added: “Take this as a principle , swapping in your favourite frozen veg as you see fit.”
:
This recipe is a great way to use up frozen veggies (Image: Getty Images)
Serving up an impressive 21.7 grams of protein per portion, this super soup can be ready to eat in just 30 minutes.
Jamie’s is perfect for up to four diners. Here’s how to create it at home:
INGREDIENTS:
- olive oil
- 500g fresh or frozen chopped mixed onion, carrot & celery
- 1.5 litres fresh or frozen chicken or vegetable stock
- 300g frozen peas
- 200g frozen broad beans
- 200g frozen broccoli florets
- 250g fresh lasagne sheets (frozen)
- extra virgin olive oil
- 1 frozen red chilli (optional)
For the ‘batch-it-up’ pesto:
- 200g Parmesan cheese
- 2 big bunches of fresh basil (60g each)
- 1 clove of garlic
- 50g pine nuts
- 100ml extra virgin olive oil
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The homemade pesto can be frozen in portions to last the month (Image: Getty Images)
METHOD:
Place a large casserole pan on a medium heat. Drizzle in 2 tablespoons of olive oil, stir in the chopped mixed veg and cook for 10 minutes, until softened and caramelised, stirring occasionally.
For the pesto, break the Parmesan into a food processor (keeping the rind for later). Rip in the basil leaves, discarding only the tougher base of the stalks. Peel and add the garlic, tip in the pine nuts and pour in the oil. Blitz until fairly fine in consistency, then put aside for later.
Stir the frozen peas, broad beans and broccoli into the veg pan. Add the stock and bring it up to the boil (allow it to melt first if you’re using frozen), then add the reserved Parmesan rind, reduce the heat to low and simmer for 15 minutes.
Erratically snap in the lasagne sheets, stir through the soup, then simmer for 3 minutes, or until the pasta is al dente and the veg has softened.
Remove the softened Parmesan rind to a board, then finely chop it and stir through the soup – it’ll add an incredible depth of flavour. Taste, then season to perfection with salt and black pepper.
Divide between bowls, then dollop over a little pesto (see leftover tip), drizzle with extra virgin olive oil and finely grate over as much frozen red chilli as you dare, if using.