Minestrone Soup

Minestrone Soup

Minestrone Soup  素食羅宋湯

Minestrone Soup
素食羅宋湯

What food can make you warm up and feel full but without lots of calories or carbohydrates?   Of course is minestrone soup, it is all sorts of vegetables with beans and lots of goodies! Now, the weather is turning cold and freeze again during the next few days, but I thought it is spring time, nice and dry weather is knocking the door. But actually is not, he turn the face to us!

Minestrone Soup is always appear on  my dinner table. Everytime I will make few more batches  and put in some airtight containers and keep them in the freezer, it save me time and save my money as well! You can use all kind of the vegetables, just chop it and dump into a large pot, with tinned tomato and some tinned beans, it just use whatever you like, easy! But it got lots of nutritions and suit our 5 a day fruit and veggi scheme, and of course warm you up.

Minestrone Soup  素食羅宋湯

Minestrone Soup
素食羅宋湯

Minestrone Soup

Ingredient:

  1.   1 onion, finely chopped          ( I didn’t put in )
  2.   2 garlic cloves, crushed           ( I didn’t put in )
  3.   2  large carrots, finely chopped
  4.   2 sticks of celery, finely chopped
  5.   200g of potato, chopped
  6.   1 yellow pepper and 1 green pepper, chopped
  7.   1 canned of chopped tomatoes
  8.   1 canned of chickpeas, rinsed and drained
  9.   80g of dry soy beans and cashew nuts  ( soak soy beans with water for 3 hrs first )
  10.   1000ml of vegetable stock    ( or use 1 vegetable stock cube )
  11.   1 bay leaves, if you have
  12.   1 tbsp of olive oil, ( only if you use garlic and onion )
  13.   Sea salt and freshly ground black pepper

Ingredient: 

  1. Prepare a large saucepan over a high heat, pour olive oil in and stir in the onion and garlic for 2 minutes. But I skipped this step, cause I didn’t use onion and garlic.
  2. Pour in the stock, cover with lid and bring to the boil. Add all the vegetables and beans in, let it boil again, then reduce the heat to let it simmer for about an hour until all the vegetables and beans soft and tender.
  3. Season the soup  and serve hot.
  4. Let the remaining soup cool down completely, and divided into few portions, and pack them into an airtight container, marked the date and keep in the freezer.
  5. Anytime if you fancy a soup, you only just take the container out and chunk into a saucepan and heat it up, not necessary to defrost first. This is only my experiment!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s