1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
2 sticks celery, chopped
1 courgette, chopped
½ small Savoy or any cabbage, sliced finely
1 x 400g tin chopped tomatoes in juice with herbs
1 vegetable stock cube
100g raw spaghetti
2-3 tbsp green pesto
Coarse ground black pepper to taste
Salt, possibly, but do check
2 tbsp grated Parmesan cheese, optional
4-5 tbsp extra virgin olive oil
200g self-raising flour
Coarse ground black pepper
8-10 heaped tbsp natural yogurt, approx. 200-250g
1 pot fresh mint, chopped roughly
Place all the vegetables into a large saucepan, bear in mind they will cook down to 50% of the original volume, so don’t panic that it looks like too much.
Add the tomatoes and juice, water, stock cube and bring to the boil, then stir well.
Turn down the heat to a simmer and add the spaghetti (see below).
Next add the pesto and a little pepper, stir well and simmer for 35-40 minutes, or until the spaghetti is cooked.
Once cooked, the broth should be thick and chunky.
Taste, adjust the seasoning and add the cheese, as an option.
Finish with extra virgin olive oil.
Meanwhile, for the flatbreads, place the flour, salt, pepper, chopped mint and yogurt into a large bowl.
Mix together with a wooden spoon, then lightly bring together with your hands.
The dough should be soft, but not sticky, if sticky add a little extra flour, if too dry add a little water or milk.
Form into a large ball, making sure you do not work the dough too much.
Flatten with the palm of the hand or lightly roll out with a rolling pin.
Gently heat a 28cm nonstick frying pan, then add the flattened dough.
Cook for 15-20 minutes then turn over, no oil is needed, and the dough will be lightly browned and puffed up.
Carefully flip over and cook for a further 10-15 minutes until cooked right through. Remove, cool slightly and cut up, serve with the warmed broth.