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vegetables | minestrobe soup

Serves 3-4 as a main meal with bread

I have no idea how this became 'minestrobe' soup in my household, but it did. I think it's just one of those quirky names that families develop! This soup is great and you can make it as simple or complex as you like, depending on what you happen to have handy or lurking in the fridge and cupboards.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. Sauté the chopped leeks and carrots in the oil for 5 minutes.
  2. Add the tomatoes and cook for further few minutes.
  3. Pour in the water, add the stock, tamari, cayenne pepper and tomato paste and simmer for 20 minutes.
  4. If you are adding pasta, cook separately, rinse and add to the soup before serving.

Maybe serve with...

If you've added pasta, this becomes a meal in a bowl. But you could add croutons instead. If I am in a hurry, croutons means quickly toasted wheat-free bread cut into cubes and thrown in the soup before serving! If you have more time you can cut bread (wheat or wheat free) into cubes and pan fry them in a little oil, then transfer them to a low heat in the oven for 20-30 minutes. You can also rub them with garlic before cooking. I confess I usually make the toasted versions because they are quicker and lower fat. I also serve this with various types of wheat and wheat free bread.

For those able to eat wheat...

Any sort of bread would be great with this soup, but something chunky such as granary bread would make a lovely accompaniment.

If you have carrots leftover, try the carrot and coriander broth or pepper paprikash . If you have leeks leftover, try the crushed leek and potato soup.

Copyright ©2005-2011 Dame Fandango Healthy Vegan Recipes