With so many different pre-made options around these days I feel that soup making is quickly becoming a lost art. People often tell me that they don’t have time to cook, or don’t like the time it takes to prepare food so they just grab something like a pouch of soup from the supermarket.
This is such an alien concept to me that I struggle to understand the motivation for not making time to cook. I don’t want to eat soggy, salty vegetables that have been languishing in a vacuum sealed plastic pouch for days, I don’t want to eat preservatives, and I definitely don’t have money to waste on all that pretty packaging. But then again I don’t have children and I don’t subscribe to a life in the modern money hungry rat race – so who am I to judge?
Instead I find a sort of catharsis in methodically chopping up vegetables. I enjoy taking time to perfect the taste, and I love it when people sit down at my table and relish a home-cooked meal.
This minestrone soup is quick, easy and cheap to prepare and if you make enough there will be plenty to re-heat for the next day.
CLICK HERE to see this recipe as part of a meal plan.
Prep time: 30 mins
1 small onion
1 clove garlic
1 litre vegetable stock
2 heaped tbsp tomato puree
1/2 tsp ground fennel
salt and pepper
olive oil for frying
1/2 cup brown rice pasta (or your choice of pasta)
In a medium sized saucepan cook the brown rice pasta in boiling salted water for 20 minutes. I always cook rice pastas separately as they release a thick starch that you don’t want in your soup or sauce.
Chop the onion, carrot and zucchini into 1cm chunks and, in a medium saucepan, fry with a little olive oil over a medium heat. Once the vegetables have softened slightly add in the garlic and fennel powder and fry for 1-2 minutes. Next, add in the tomato puree and fry for a further 2 minutes until the vegetables are completely coated.
Season with salt and pepper before adding in the vegetable stock, placing on the lid and simmering over a low heat for 15 minutes. Add in the peas, sweetcorn and cooked pasta at the last minute before serving.
Any leftovers meat.
If the pasta doesn’t do it for you, then by all mean have a slice or two of toast.