What’s the first word that pops up in your mind, when I say the word- ‘WINTER?’
For me, currently it goes….
- Game of Thrones (He! He!)
Man,I am so bummed out that Game of thrones season 7 is over…sigh!!! Anyway,coming back to the track….
The weather here in Ireland is getting more and more chilly, every passing day! The mornings and evenings are getting cooler and the the wind is back to blowing so harsh that as soon as I step out of my house, my hair begins resembling a mop in less than 5 minutes.
So, while we are down in the dumps about summer officially coming to an end (we had a lovely one this year!), the chilly weather is giving me the feels to finally cook the meals in my kitchen that make winters so enjoyable and cheery.
Of course, soups top this list.
Few things give me greater joy than to be snuggled into my favorite blanket on a cold day, with a good show or a book to enjoy, while I stuff big spoonfuls of delicious and piping hot soup in my mouth to warm up my belly…. and my foodie soul.
This minestrone soup hits the mark pretty well. It is so easy to whip up, and makes everyone happy, as it is both insanely healthy as well as utterly-butterly delicious!!!
Give it a go on a chilly, rainy day friends, and have a great time getting ready for the winter! Have a good week! x
– 2 tbsp of Olive Oil + 1 tbsn butter
– 2 Carrots, peeled and chopped
– 2 Stalks of celery, finely chopped
– 2-3 Cloves of Garlic, whole and peeled
– 1 Large Onion, diced
– 1 cup finely chopped Cabbage
– 2 Tbsp of Tomato Puree/paste (optional)
– 2-3 large whole Tomatoes
– 2-3 cloves
– 1 Bay Leaf
– ½ cup of COOKED macaroni Pasta, or any other pasta of your choice
– 2 cups of vegetable Stock
– 1 tsp Soy Sauce
– 1 tsp Vinegar
– Freshly Grated Parmesan cheese
– 1 tbsn cornflour (optional)
– Salt & pepper to taste
– In a small sauce-pan, throw in your whole tomatoes and peeled garlic cloves and boil in around 1 cup of water covered, until absolutely soft. Once cooled, blend together into a puree. Set aside. Also, preserve the water in which you boiled your tomatoes and garlic.
– In a large and deep pot, heat your olive oil + butter.
– Add the bay-leaf and cloves. Sauté for a few seconds.
– Add your finely chopped onions and cook until pink and translucent.
– Add your carrots, celery and cabbage or any other vegetables that you are using for your soup. Cook on a medium flame for around 5 minutes.
– Add your blended tomatoes and garlic as well as your tomato puree/paste. Cover and cook, until you see the oil leaving the sides of the tomatoes.
– Add in your vegetable stock and the water that you had preserved earlier. You can increase the quantity of the stock if you want, if u are using more veggies.
– As your soup bubbles away on a simmer, throw in the soy sauce, vinegar, salt and pepper. Taste and adjust according to your personal preference.
– Cover and let your soup cook on the lowest flame for around 8-10 minutes.
– Finally, add the cooked pasta. Cook for further 2-3 minutes.
– If your soup is of the perfect consistency for you, you can skip this following step…. To thicken your soup, make the cornflour slurry in a jiffy. In a cup, add your cornflour to around ¼ cup of cold water. Mix well and pour little by little into your simmering soup and keep stirring. You will see that your soup will instantly thicken and will get a thick, silky texture. Adjust the amount of cornflour slurry to be used according to how thick you want your soup to be.
– Switch off the flame and ladle your soup into the individual bowls.
– Grate some parmesan into each bowl and serve piping hot immediately! Enjoy!
– If you don’t have vegetable stock at hand, you may substitute it with water but the stock is strongly recommended.
– For the very first step, you can use a pressure cooker instead of a sauce-pan, to speed up the process of boiling of tomatoes and garlic.
– You may easily throw in raw pasta in your soup, to be cooked along with it as it simmers but the timing in that case, is very very critical. Pasta can get over-cooked too easily if you are not careful. Thus, I opt for using cooked pasta in my soups to be safe.
– You can use any vegetables that you have in your refrigerator for this soup. Zuccini and sweet potato work particularly well, if you have them at hand. If using leafy vegetables like spinach and kale, wash and chop them and add them only at the very end, simmering the soup for only 2-3 minutes afterwards.