What's great about it
A nourishing green vegetable soup from my Purely Delicious Cookbook. I absolutely love eating this Green Minestrone, not only because it tastes fantastic, but because you can instantly feel the healing benefits to the body.
Green vegetables are rich in antioxidants, vitamins and restorative minerals such as calcium, potassium, copper and iron. These nutrients are necessary for healthy bones, skin and eyes. I love to add generous amounts of basil pesto that help boost flavour as well as provide the body with anti-inflammatory nutrients to nourish a healthy immune system.
1 - 2 leeks, washed and sliced
3 celery stalks, cut into chunks
2 cloves garlic, sliced
2 tablespoons extra virgin olive oil
1.5 litres of filtered water
2 zucchinis, sliced
1 green capsicum, cut into chunks
100 g baby spinach leaves or other leafy greens
250 g frozen peas or peeled broad beans
parmesan (grated and chopped) to add to the soup. I've also used the rind to add flavour to the soup.
handful fresh parsley
Basil Pesto, to serve a generous amount
SAUTE the leek, celery and garlic with the olive oil in a large saucepan over medium heat for 5 minutes until softened.
ADD the water, zucchini, capsicum and potatoes.
COOK over medium heat for 20 minutes until the potato is tender.
ADD the green peas and spinach.
SIMMER for another 5 minutes until the spinach is wilted.
SEASON with sea salt + white pepper. Stir through a little pesto and a handful of parsley.
LADLE the soup into serving bowls.
SERVE with generous amounts of pesto stirred through the soup enjoy with extra grated parmesan.
Notes and Inspiration
Enjoy with chopped avocado or good quality sourdough.
Serve with a generous grating or parmesan.
Other green vegetables and greens can be used such as sliced baby cos lettuce, spinach, broccoli etc.