Grate Soup
The box grater does all the chopping - a whole-veg soup with little pasta bits, on the table in 15 minutes.
Serves: 2-3
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
1 tablespoon extra virgin olive oil,
plus extra for drizzling
1 brown onion, grated
1 carrot, grated
1 celery stalk, grated
3 garlic cloves, grated
1 potato, grated
1 tomato, grated
1 zucchini (courgette), grated
4 cups (1 litre) vegetable stock
50 g (¾ oz) angel hair pasta,
broken into 4 cm (1½ inch)
pieces
¼ cup (5 g) chopped flat-leaf
parsley
fine salt and freshly ground black
pepper, to taste
METHOD
Heat the olive oil in a heavy-based saucepan over medium heat and sauté the onion, carrot, celery and garlic for 2 minutes.
Add the remaining veg and cook for a further 2 minutes.
Add the stock and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the veg has softened.
Add the pasta and cook for a further 2 minutes. Stir through the parsley, season well and drizzle with extra virgin olive oil.
HINTS
The box grater is the whole trick - even the tomato grates, and the skin stays behind in your hand like a little glove.
This is the sick-day, tired-day, nothing-in-the-tank soup - grating is faster than chopping and the veg practically melts.
Any tiny pasta works: risoni, stellini, or a fistful of spaghetti snapped over the pot.
NUTRITION (per recipe total, serves 2-3 - guide only):
Energy: approximately 2950kJ (705 calories)
Protein: 15g
Fat: 30g
Saturated fat: 4.5g
Carbohydrates: 85g
Sugars: 18g
Fibre: 12g
Sodium: 3300mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.