Serves 4

  • 4 Cloves garlic, crushed
  • 2 Onions, sliced
  • 2 Carrots, diced
  • 1 Stalks celery, chopped - optional
  • 100g Button mushroom, quartered
  • 1 Courgette, diced
  • 3 Sprigs thyme , chopped
  • 1 Tsp. Rosemary, chopped
  • 2 Litres Vegetable/chicken stock
  • 1 X 400g Tin plum tomatoes
  • 100g Spaghetti, broken into small 3-4cm sticks
  • Salt and pepper


  • 4 tbsp. fresh parsley
  • 1 lemon, segmented
  • 1 garlic cloves, finely chopped
  • Salt and pepper
  • Olive oil

To serve (optional):

  • 1 crusty bread

Kevin Dundon's chunky vegetable broth


  1. In a saucepan, over medium heat, sauté with olive oil add the onions, garlic, carrots, celery.
  2. Cook for 2- 3 minutes to lightly colour the vegetables.
  3. Add the mushrooms, courgette, herbs, and continue to cook for a further 2 minutes.
  4. Pour in the stock, tin of tomatoes and season well with salt and pepper. Bring to the boil and simmer for 15-20 minutes or longer if desired.
  5. 10 minutes before serving, place the spaghetti in a clean tea towel and break the spaghetti into 2-3 cm pieces.
  6. Add the broken spaghettis and cook a further 10 minutes until the spaghetti have plump up.
  7. Next prepare the gremolata - combine in a bowl, the parsley, lemon segment, garlic clove and drizzle with a spoon of olive oil if desired. Season well and set aside until required.
  8. Ladle the soup between bowls and enjoy with some crusty bread and sprinkle of gremolata.