To kick off the ton of autumnal recipes I’ve got planned, I chose something simple and everyone’s favourite during the colder season: soup. This autumn minestrone is packed with all sorts of veggies to get you ready for all the freezing days ahead of us.
300g butternut squash
1 can kidney beans
250ml strained tomatoes
2,5 tsp rosemary
2 garlic gloves
1,3l vegetable stock
salt, pepper, cumin
additionally, you can throw in some pasta as well
First things first: cut all the vegetables into bite sized pieces and make sure they’re all about the same size, so they’ll cook evenly – except the onions obviously, because no one wants massive bits of onion in their soup.
Heat up some oil in a big pot. Put in the onion and carrots and sauté them for about 5 minutes. Then comes the garlic. Sauté everything for another minute.
Next, you put in the vegetable stock, tomatoes, potatoes, squash, zucchini and the rosemary and all your other spices. Wait for it to boil (at this point you’d put in the pasta) and let it simmer for 15min.
Now you put in the beans and the kale and let it simmer for another 5 minutes.
It should be enough for about 5 or 6 servings.
What’s your favourite kind of vegetable soup?
Love, Jacky N.