Back to Basics: Simple soup
Serves: 6
Ingredients
½ butternut squash, roughly chopped2 carrots, roughly chopped1 leek, chopped1 sweet potato, peeled and roughly chopped1 parsnip, chopped2 onions, chopped2 stock cubes100g spaghetti, broken
Optional cooked ham and chicken, chopped into small pieces.
Method
Place the chopped vegetables into a deep saucepan, cover with cold water and crumble in the stock cubes. Bring the pan to the boil and reduce to a simmer.
Place the spaghetti into a clean tea towel and fold it over to cover. Roll it up and hold both ends of the tea towel. Press the spaghetti against the side of the table and break it up.
Throw the pasta inside the saucepan and cook for 15 minutes
Serve the soup in a deep bowl and add some chopped cooked ham or chicken as an optional added extra
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