By Teresa Cutter
What's great about it
A nourishing green vegetable soup from my Purely Delicious Cookbook, inspired by my trips to Kamalaya. 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 leek, washed and sliced
2 celery stalks, cut into chunks
1 litre vegetable stock or water
2 zucchinis, sliced
1 green capsicum, cut in to chunks
100 g cavolo nero or kale, leaves finely sliced
250 g peas (frozen or fresh)
Basil Pesto, to serve
SAUTE the leek and celery in a large saucepan over a medium heat for two minutes until softened.
ADD the stock or water, zucchini, capsicum and cavelo nero.
SIMMER over a gentle heat for 10 - 15 minutes.
ADD the green peas.
SIMMER for another 5 minutes.
SEASON with sea salt + pepper.
LADLE the soup into serving bowls.
SERVE with generous amounts of pesto stirred through the soup and enjoy!
Notes and Inspiration
Enjoy with chopped avocado + a drizzle of parsley mint salsa verde.
Serve with a generous grating or parmesan.
Other green vegetables and greens can be used such as sliced baby cos lettuce, spinach, broccoli etc.