Minestrone Soup
Soups are a great way to pack in the 5 a day, you can batch make them and stick them in flasks for meals on the run but actually I rarely do this and that’s because typically they’re not filling enough to constitute a meal for my teens. There are exceptions though - a hearty noodle soup (even better topped with gyozas) and this minestrone soup are both filling enough to have as an evening meal and they’re ready in less than 20 minutes.
Ingredients
Directions
- 1
Whizz together or finely chop the carrots, onion, celery, leek and garlic.
- 2
Add 2 tbsp olive oil to a hot pan and add the veggie pulp. Colour for a couple of minutes before adding the potato.
- 3
Season, add all the remaining ingredients except the bacon and cabbage. Simmer for 15 minutes.
- 4
If using bacon, dry fry it in a pan until crisp.
- 5
Add the shredded cabbage to the soup, simmer for 2-3 minutes, check for seasoning, and serve with the bacon pieces on top.
