Minestrone Soup

In my household I continuously have an internal debate over how to get a full amount of fruit and veggies into my babies bellies. My take on a Minestrone Soup has been a crowd pleaser in our home and ticks off so many vegetables it has me feeling all the warm and comforting feels as I watch everyone slurp it up!

Olive oil

2 brown onions diced

2 cloves of garlic

2 bay leaves

3 celery stalks sliced

2 large carrots diced

1 large sweet potato diced

3 (or 2 large) zucchini’s diced

3 tins of organic crushed tomatoes

A few stalks of kale shredded (or beans, spinach)

2 litres of my vegetable broth

250g peeled button mushrooms

2 400g tins of Cannelloni Beans (washed)

2 sprigs of rosemary roughly chopped

Parmesan cheese to serve

Salt and pepper to taste

Method:

Fry onions and garlic with Rosemary for 3 minutes.

Add carrots and celery for 3 minutes.

Transfer all ingredients (except beans) into a slow cooker and cook on a slow setting until done.

Too with more filtered water if too thick.

Once done add your washed beans for another 20 minutes.

Serve with Parmesan on top and fresh crusty Sourdough.

Enjoy

Jennifer X

Pumpkin Soup

Pumpkin Soup.
I almost don’t want to share this one! It’s my favourite secret weapon. Everyone who’s tried this absolutely LOVES it! The secret to get the nutty flavouring is roast and sautée all ingredients until VERY well browned!

One whole pumpkin (I love Jap) cut up and seasoned well. And lathered in olive oil.

2 onions diced.

2 tablespoons of butter.

2 tablespoons of Olive Oil.

350g of Milk. (Or to your liking).

2 litres of chicken stock.

Nutmeg added to your liking.

Method:
Set oven to 200c.
Cook pumpkin until almost black. Yep! I’m serious.
Meanwhile melt butter and olive oil, add onions and slowly cook with the lid on simmering until dark brown.
Once pumpkin is ready place in large saucepan with the onions, add stock. Bring to boil, reduce to simmer.
Add milk, simmer for a few minutes with a good dash of nutmeg.
Season well.
BLITZ everything, including the skins until smooth and creamy.

*note, you can substitute cows milk for Almond.

* I have a large family so I tend to double this entire recipe to make 6-7 litres. I freeze it in portions. The perfect go to meal!

  • My girlfriend just added a great idea. For a change why not add a Tablespoon of my green curry pasteto create ‘Thai Pumpkin soup.’ – Thanks Loren xx

Jennifer X