Sofrito Kit, the Base for Almost Everything
Sofrito Kit: The Base for Almost Everything
Onion, carrot and celery: the holy trinity behind the best ragùs, soups, stews and risottos. Cooked slowly in olive oil, they melt into a sweet, savoury base that makes everything taste like it’s been simmering all day.
Please note: this is a kit of whole, fresh vegetables, not a pre-chopped supermarket pack. You get 500g onions, 500g carrots and a bunch of cooking celery, uncut and exactly as they come from the field, so they stay fresher for longer and you chop as much as you need.
Enough for 3 to 4 dishes, or chop the lot in one go and freeze it in portions for quick midweek meals. Instructions included.
Allergens: contains celery.
Great To Serve With and Add To This Recipe:
- Garlic Bulb, £1.30. Most recipes that start with sofrito add garlic next.
- Organic Chopped Tomatoes 400g, £1.45. For a quick tomato sauce or ragù.
- Bay’s Kitchen Concentrated Vegetable Stock, £3.99. Turns a sofrito into soup in minutes.
Instruction card - How to make a sofrito Makes enough for one dish serving 4.
You’ll need: 1 onion, 1 large carrot, 2 celery sticks, 3 tablespoons olive oil, a pinch of salt
1.) Chop finely. Dice the onion, carrot and celery as small and evenly as you can. Roughly twice as much onion as carrot and celery is the classic balance.
2.) Cook slowly. Warm the olive oil in a pan over a low to medium heat. Add the veg and a pinch of salt. Patience is key. Cook gently for 10 to 15 minutes, stirring now and then, until soft, sweet and golden but not browned. This slow cook is where the flavour comes from.
3.) Build your dish. Add garlic, herbs, tomatoes, mince, beans, stock or rice and carry on with your recipe.
Batch it and freeze: chop the whole kit at once (a food processor makes light work of it), cook it slowly in a large pan for 20 to 25 minutes, then cool and freeze in portions in bags or ice cube trays. It’ll keep for 3 months and goes straight from freezer to pan.
Use it in: bolognese and ragù, minestrone, bean soups, stews, lentil dishes and risotto.
It also pairs nicely with our meal kits, since both the Tuscan Farmhouse Soup and the Risotto start from the same base.