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minestrone soup



VEGAN

“This soup is super tasty! It’s so easy to make. I use aromatic peas with perks as a base. You just add a load of other veg and let it slowly simmer away while you get on with something else. Add whatever vegetables you like and use frozen veg to make it even speedier. My children love this and always ask for seconds. Serve with hunks of good bread and dive in.”

SERVES: 6-8   PREP TIME: 15 MINS   COOKING TIME: 1 HOUR

Ingredients

pot of aromatic peas with perks

1 tblsp oil

1 leek, cut into quarters and finely sliced

1 onion, chopped

2 sticks celery, finely chopped

1 clove garlic, chopped

2 carrots, cut into small cubes

1 tin chopped tomatoes

2 tsp dried italian herbs

1 litre veg stock (I use vegan and gluten free)

1 courgette, cut into small cubes

50g spaghetti, broken into small pieces

Method

  1. Heat the oil in a large pan.
  2. Add the onion, leek, carrots, celery and garlic. Saute gently for 5 mins.
  3. Add tomatoes, aromatic peas, herbs & stock. Bring to the boil and simmer gently for 45 mins.
  4. Add the courgette and broken spaghetti. Cook for a further 15 mins.



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