Thursday 24 September 2015


It was inevitable that I was going to be a soup lover. I come from a long line of women who have loved making them. "You can make soup out of anything," my mum says, often.

She is Polish, and I grew up with broth-style soups. I never ate a blended soup - such as pumpkin - until my family emigrated to Australia.

Now I make both, but I do like soup with texture. Something that feels hearty, especially on cold days.

I made this soup the other day but as Sydney is currently going through a cold snap it seems appropriate to share it now.

1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, minced
1 packet of free-range bacon, chopped
1 carrot, chopped
1 zucchini, chopped
400g tin chopped tomatoes
2 cups of beef stock, salt reduced
2 cups of water
1/4 cup of spiral pasta

Parsley, parmesan and crusty bread, to serve

1. Heat the olive oil in a saucepan, and add onion and garlic until softened. Add bacon and stir until cooked through.
2. Add carrot and zucchini and cook, stirring occasionally, for about 2 minutes.
3. Add chopped tomatoes, beef stock and water, put on the lid and simmer for about 30 minutes.
4. Add pasta to soup and simmer for another 15 minutes. Serve with parsley and parmesan.

Note: You can also add broccoli or cannellini beans.

image the indigo crew

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