Summer Minestrone

This is an ideal recipe to add a variety of summer vegetables to your soup. It is a light and delicious soup.

 Ingredients: 

• extra virgin olive oil

• 3 onion, peeled and chopped

• 2 carrots, trimmed and finely chopped

• 1 stick celery, finely chopped

• 1 potato, peeled and diced

• 450g courgettes, finely diced

• 150g shredded Savoy cabbage or Swiss chard or Spinach

• 1.5 litres vegetable stock

• 5-10 chopped tomatoes  (depending on size or 1-2 tins of tomatoes, drained)

• 150g fresh peas or broad beans

• sea salt (unbleached) or Himalayan salt

• Parmesan cheese, freshly grated or vegetarian or vegan replacement (optional)

 Method:

1.      Heat olive oil and cook onions slowly over a low heat for 20 minutes, stirring occasionally.

2.      Add the carrot, celery and potato and continue cooking for five minutes, stirring occasionally.

3.      Add the courgettes and cabbage, season with salt and pepper and cook for a further five minutes (you may need to add a little more oil or water).

4.      Add the stock and tomatoes, bring to the boil, lower the heat and simmer for 30-40 minutes, or until the vegetables are tender. Check seasoning.

5.      Add the peas and Swiss chard or spinach, if you don’t use cabbage; cook for five or six minutes or until tender.

6.      Serve with a slick of olive oil and a generous sprinkling of Parmesan.

Note: If you use broad beans you might have to cook them for 10-15 minutes or until tender.

Vegetables stocks powders or cubes: Read the labels when you buy vegetable stock powders or cubes. Avoid those containing MSM (Monosodium glutamate) = E 621, often found in seasonings or Chinese food. It is believed that MSG may trigger migraine attacks or other symptoms like flushing, sweating, numbness or burning in the mouth, nausea …