Soup of the week: Minestrone soup

Winter’s here again and what’s better than a warm coup of soup full of vegetables and more importantly full of taste? This awesome soup is as traditional to italian cuisine as pasta is and after you taste it, you’ll know why Italians love it!

Soup of the week - Minestrone soup

Preparation time: 15 minutes

Cooking time: 30 minutes

  • 2 tbsp. (30ml) of coconut oil
  • 1 organic red onion
  • 2 celery stalks
  • 1  organic carrot
  • 1/2 cup (125ml) of organic snow peas
  • 1/2 cup (125ml) of organic dry yellow split peas
  • 1 tsp. (5ml) of italian herbs
  • 2 organic onion broth cubes
  • 2 tbsp. (30ml) of nutritional yeast
  • 3 stems of coriander with the roots
  • 1 28 oz. of organic diced tomatoes
  • 1/2 cup (125ml) of red wine
  • 3 cups of water
  • 1 cup of quinoa macaroni pastas
  • Salt and pepper
  1. Finely dice all your vegetables and cut the roots from the coriander. The way you cut your vegetables is an important part of you soup. You don’t want to have your mouth filled with a big piece of carrot, it’s nice to have a little bit of everything and also it help with the cooking time. I don’t mean it has to be perfect, which is not part of this world!
  2. In a pot,  melt your coconut over medium heat and stir in your onion. Then add the celeries, the carrot, the snow peas, the split peas, the nutritional yeast, the onion broth cubes and the coriander roots. Let them cook for about 5 minutes and continue stirring so it doesn’t stick.
  3. Add in the wine and scrub the bottom of the pot to get the juices and bring it to boil.
  4. Put in the tomatoes and the water. Add some salt and some pepper and let it cook for 20 minutes.
  5. Add in your coriander leaves and the pastas and cook for another 5-8 minutes or until they are tender.
  6. Serve with nice gluten free croutons and you will have a nice quick hearty meal. Enjoy!

What do our readers say about this recipe?

“A very yummy recipe. I am sure I will make it again!”

“Hi, I found your blog today and have made the Minestrone Soup for lunch. It was so delicious! Thank you so much!” 

“I made this soup last night and my boyfriend absolutely loved it! The only thing I changed was a dash of smoked paprika.”

“Made this soup, was delicious!! Loved it.”

“I actually made this last night and my partner loved it so much he didn’t want me to try any! The only change I made was the wine (it was white) and next time I’ll be adding some vegan parmesan cheese. So sharp!”

“I made this soup last night and it was fantastic! I added extra garlic and a few different herbs and spices (such as oregano, basil and basil leaves). I also used vegetable broth instead of the canned miracle broth – which I believe is what most people use. Loved it – will make again.”

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