Recipe & photography by Izzie Cox.
Winter conchigliette soup
Serves 4
Ingredients
1 tbsp olive oil
1 carrot, peeled and finely diced
1 onion, peeled and finely diced
2 celery sticks, finely diced
2 garlic cloves, peeled and finely chopped
1 tsp chilli flakes
1 tsp fennel seeds
1.5L good quality vegetable stock
1 tbsp miso
300g Northern Pasta Co conchigliette
Zest and juice of 1 lemon
Plenty of salt and black pepper
Parmesan, finely grated to serve (optional)
Chives, finely chopped, to serve (optional)
Method
Heat the olive oil in a large saucepan on a medium heat. Add the carrot, onion, celery and fennel along with a pinch of salt and cook for 15 minutes, stirring often, until soft and sweet.
Add the garlic, chilli flakes and fennel seeds and cook for a further couple of minutes until fragrant.
Add the stock and miso and bring to the boil, add the conchigliette and cook until al dente. Stir through the lemon zest and juice and taste for seasoning.
Serve into bowls and top with the reserved fennel fronds, Parmesan and chives, if using.
