Winter Minestrone Soup with GiNiT Thyme

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

To Cook:

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.

Serving suggestion:

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