Summer Minstrone Soup
Author: Jenny Paulin
Cook time:
Total time:
Serves: 4
- 1 large leek, thinly sliced and quartered
- 1 large courgette, chopped into small quarters
- 75g peas (fresh or fozen)
- 75g broad beans
- ½ head of broccoli, ends chopped off
- 6 asparagus stems, chopped into small pieces
- 1 cup of tiny pasta - pasta for soup or baby pasta or chopped up spaghetti would all work
- 2 pints of boiled filtered water
- 2 organic vegetable stock cubes
- 1 tsp garlic
- black pepper
- nutmeg
- 2 tbsp olive oil
- handful of fresh chopped basil or mint
- Place the oil into a deep pan on a low heat and add the garlic and leeks and cook gently to allow the leeks to sweat. Add ½ tsp nutmeg and mix in
- after 5 minutes, turn the heat up slightly and add the courgettes and continue to cook for another 5 minutes
- Then add all the other vegetables, the pasta, the water and stock cube and bring to the boil
- Then reduce the heat and sllow to simmer for about 10 minutes until the pasta and the veg are cooked, but be careful not to over cook the vegetables
- About 2 minutes before the cooing is complete add your herbs and stir through
- Add black pepper to season the soup
- Serve with bread
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/08/summer-minestrone-soup.html
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