Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Broccoli and pasta soup recipe

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Ready in about 1 hour

3 tbsp olive oil
2 garlic cloves, chopped
2 red onions, finely diced
2 sticks celery, finely diced
1 carrot, finely diced
400g can peeled plum tomatoes
1 tbsp tomato purée
2 tbsp red wine vinegar
1 tsp sugar
1.3 litres vegetable stock, hot
500g broccoli, cut into florets, or use purple sprouting broccoli or kale
75g macaroni or other small pasta
Bunch of fresh whole basil leaves
Grated vegetarian Parmesan and extra-virgin olive oil, to serve

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1. Heat the oil in a large pan over a low heat. Add the garlic, onions, celery and carrot. Stir in 1/2 teaspoon salt, cover and sweat down for 15 minutes, stirring occasionally.
2. Squish the tomatoes in a colander so that you have a pulp and no juices. Add to the pot with the tomato purée, vinegar, sugar, stock and broccoli. Bring to a simmer and cook gently, covered, for 30 minutes.
3. Meanwhile, cook the pasta according to packet instructions. Drain and stir into the soup along with the basil. Season to taste.
4. Divide between bowls. Put the Parmesan and olive oil on the table so that people can help themselves.

Nutritional info

Per serving: 371kcals, 20.4g fat (5.2g saturated), 17g protein, 31.1g carbs, 13.9g sugar, 1.5g salt

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