Very chilly in Sydney last weekend, so what better time to make minestrone soup. Bought a soup mix from my local greengrocer. This one had potato, parsnip, turnip, carrot, celery and a couple of sprigs of parsley. Add it a few cloves of chopped garlic, a bit of canned crushed tomatoes, a beef stock cube (yes, I still use those), and lots of black pepper. Oh yes, and this curly rigatoni pasta, which were very cool.

I didn’t put any salt in during cooking. In the end, I put in a slug of light soy sauce, which worked really well. Well, that’s my bit of fusion cooking for the day.