Gluten-Free Winter Vegetable Minestrone (Serves 4)

July 2016

 

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To Start

40g Canola Oil

150g Cabbage Diced

125g Celery Diced

250g Carrots Diced

250g Onion Diced

125g Leek Diced

1 tsp Garlic Crushed

 

To Simmer

3lt Vegetable Stock

700g Crushed Italian Tomato Sauce

250g Potato sliced

250g Italian Tomato Paste

 

To Finish

75g Rice Stick Noodles

20g Parsely

20g Salt

10g Pepper

 

Method

 

  • Pour the oil into a large head based pot and heat on high.
  • Add the diced vegetables and garlic to the oil and sautee until onion is transparent and a little golden brown.
  • Add potato, vegetable stock, tomatoes and tomato paste to the pot.
  • Simmer on a gentle heat for approximately 45 minutes until the potato has broken up and thickened the soup a little.
  • Cut the rice stick noodle with kitchen shears in 3cm lengths directly into the soup and allow to simmer for a further 5mins.
  • Add the parsley and seasoning to taste and remove from the heat.
  • Serve immediately or portion for another time. This is a great soup to freeze.

 

 

 

Enjoying Better Food