Light Minestrone
Soups • European
Description
The soup freezes wonderfully, retaining its flavor properties upon thawing. Additionally, it is very tasty to poach fish, such as cod, in a small amount of minestrone.
Ingredients
- Onion 1 head
- Celery salt 3 stalks
- Orange Bell Peppers 2 pieces
- Basil 1 bunch
- Potato 1 piece
- Carrot 2 pieces
- Garlic 3 cloves
- Courgette 1 piece
- Spiced Tomato Juice 20 fl oz
- Olive Oil 1 tablespoon
- Mild Chili Spice ½ piece
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice all the vegetables, except for the tomato, into very small cubes.
Step 2
Sauté the onion, celery (leaves and stalks), chili pepper, and basil stems in a large pot with a thick bottom using olive oil. Crush the garlic and add it to the pot along with a little water to prevent burning. Cook for 5–10 minutes.
Step 3
Blend the large tomato and add it to the pot. Let it simmer for about 5 minutes.
Step 4
Add the remaining vegetables, tomato juice, and boiling water. Season with salt, pepper, and herbs—chopped basil or parsley leaves.
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