Winter Minestrone Soup with GiNiT Thyme
Serves 3 – 4, as a main meal
2 Tbsp coconut oil for frying – neutral taste
3 celery stalks, sliced
3 carrots, cubed
1 large onion, chopped
3 cloves garlic, minced
1 medium leek, sliced
1 turnip / parsnip / daikon radish, peeled and cubed
2 large potatoes, diced
750ml vegetable stock / broth
1 can peeled tomatoes
1 can kidney beans / cannelloni beans / black eyed beans, drained
1 tsp salt
1/2 tsp pepper
1 Tbsp GiNiT Thyme
In a large pot, melt the oil over a medium high heat. Fry celery, carrot, onion and garlic in hot oil for 7-10 minutes. Add potatoes, turnip and leek, fry off for 5 minutes, stirring. Add tomatoes and 2/3 tin beans, salt, pepper and 500ml stock. Simmer for 15 minutes, stirring occasionally.
Blend remaining 1/3 can beans, 250ml stock and GiNiT Thyme with a stick blender. When potato is almost tender, add blended stock mixture and simmer uncovered for 5 minutes.
Check potatoes and turnip for tenderness, and adjust seasoning, if required. Serve.
This warm, hearty soup is comfort food at its best. We enjoyed our Minestrone with gluten free mini buns.
Parmesan cheese could be a tasty addition.
Crockery supplied by: Bomkisi