My Winter Minestrone Soup Recipe - Ella Elizabeth
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My Winter Minestrone Soup Recipe

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It has all of a sudden got super cold in the UK and all I want is warming winter food. So I thought it would be a great time to share this recipe I love so much. It is my number one go to winter recipe for dinner or lunch. I really am really in favour of making my own soups. They taste so much better than shop bought. I know it seem so much easier to get the supermarket ones but they have no health benefits they are full of all the bad things!! You may think making soup is a lot of work, but it’s not. You can use all your leftovers to create a soup so easily. But start with a simple┬áMinestrone soup which you can freeze to last you through the winter and for you to eat fresh and stay healthy. It can be so simple but prep is the key and soup is the perfect starter.

1 medium onion
2 medium carrots
1/2 a courgette
1/2 cup of peas
A few handfuls of chopped cabbage
2 cans of chopped tomatoes
1 pint of any kind of stock
1 pint of water
2 table spoons of Extra Virgin olive oil
worcester sauce
dried parsley
A few handfuls of spaghetti (broken in to pieces)

1.First prep all the vegetables by cutting into small diced cubes. Next fry off the onions in some olive oil until golden brown then add all the vegetables and fry until soft.

2. Then add the 2 cans of tomatoes and season with salt, pepper, dried parsley, a good glug of worcester sauce and 2 tablespoons of extra virgin olive oil and bring to the boil.

3. After that add 1 pint of stock and 1 pint of water once it has come to the boil reduce the heat and leave to simmer for 30 to 45 mins.

4. Finally add in a few handfuls of broken up spaghetti and cook for 9 to 10 mins , you will see that the pasta will absorb some of the liquid and it will start to reduce. If your soup reduces too much add some water to get the consistency you would like.

All that is left is to serve it up with a slice of chunky fresh bread or sprinkle some mature cheese on top which is so delicious and compliments the flavours perfectly. You can also freeze this soup in containers as the recipe makes quite a bit of soup and it only lasts so long. Also when you re-heat the soup add some water as the pasta will absorb more liquid as it cools.

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1 Comment
  • Brenda

    January 20, 2016 at 8:15 pm Reply

    Ella. Your blog is quite impressive. At seventeen you are delivering content that everyone can benefit from. Kudos to you. I will most definitely pass your article on. Blessings!

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