Soup warms your cockles in the colder months and makes for a hearty and flavoursome meal. Whether it’s a chunky texture or a smooth liquid, there is something about this dish that makes the colder days a little easier…
We look to Culinary Columnist and Executive Chef, Paul Watters to share his hearty Italian classic minestrone soup recipe…
The Ingredients
2 onions (peeled and chopped)
4 carrots (peeled and chopped)
2 sticks of celery (chopped)
200 g potatoes (peeled and chopped)
1 cup of frozen peas
2 cloves of garlic (crushed)
200g conchiglie pasta
4 pints of vegetable/stock
2 tablespoons of tomato puree
1 can of chopped tomatoes
1 handful of chopped flat-leaf parsley
1 sprig of thyme (picked)
The Method
In a large pan, add a drizzle of olive oil and cook the vegetables for a few minutes. Next, add the garlic and cook for a further two minutes before adding the tomato puree, chopped tomatoes, stock and bring to a boil.
For the final step add the pasta and cook soft and desirable consistency and add a little chopped parsley for garnish.
Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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