Millie-strone Soup

Named after my favourite (only) daughter, this soup is a WINNER every time!  She loves it, mainly because it is named after her.  But we all love it particularly after a bracing walk through the snow which we try to do whenever the temperature is above -10.  Today I think the wind chill did bring it slightly lower…

This is without a doubt the easiest way of getting at least three veggie portions into one bowl (and eagerly consumed) and a great way of using up random veggies left in the fridge.  

Minestrone Soup
Makes a massive batch, at least 8 portions

Olive oil
2 garlic cloves, chopped
2 leeks, washed quarter lengthways and finely chopped
1/2 red onion, diced
4 carrots, peeled and chopped
4 sticks of celery, washed and chopped
1 red bell pepper, deseeded and cubed
1 courgette, cut into thick matchsticks
1 small can of tomato purée
1 beef stockpot and 3 litres water (use fresh if you have it)
Salt and pepper
2 white potatoes, peeled and cut into small cubes
1 sweet potato, partially peeled (I like a bit of texture) and cubed
1 slosh of Worcestshire sauce
1 can of white kidney beans, drained and rinsed
1 handful of chopped fresh parsley, which I unfortunately didn’t have today 😦
1 tsp of pesto per bowl
10g of a crumbled flavourful cheese (I had a blue today)

Into a large soup pot, add a good glug of olive oil and heat to medium.  Add the garlic, leek, onion, carrots, celery, red pepper and courgette to sizzle.  When they are starting to brown, clear a space and add the tomato paste to the base of the pot to cook out for a couple of minutes… Stirring to ensure it doesn’t stick and burn.  Mix it all up and then at the stock pot and water and parsley if you have it…

Reduce the heat to a steady simmer and then add the white and sweet potato cubes.  Season well with salt and pepper, and Worcestershire sauce.  Leave for 30 mins, then add the beans to the pot to heat through for 10 mins.

Serve the soup into nice big bowls and top with a little spoon of pesto, a drizzle of olive oil and a crumbling of cheese.  From time to time we add a handful of cooked pasta pieces to base of our bowls too to bulk it up a bit,  but today it just wasn’t necessary.  It was filling enough!

And much to my husband’s dispair, you don’t even need any bread along side this.  At least that’s what I tell him.


One thought on “Millie-strone Soup

  1. Pingback: Baked & Glazed Pork Butt | Mumma, what's for supper?

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