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VEGETABLE SOUP

with lentils and pasta

Inspired  by Italian minestrone, this mixed vegetables soup has a zesty kick from a touch of fresh turmeric paste with its own blend of lemon grass, chilies and ginger enlivening the comforting broth from adding mixed dried spelt, barley, pasta, lentils and peas, serves 4.

Main Ingredients:

  • 1 large onion, peeled and chopped finely

  • 1 teaspoon of RASAKU spicy turmeric paste

  • 1 tablespoon olive oil or sunflower oil

  • 125 gr quick cook minestrone mix from your supermarket

  • 200 gr carrots, peeled and cut into 1.5cm length

  • 4 pieces of celery, washed and cut into 1cm thickness

  • 1 litre hot water (vegetables stock can be added)

  • Salt and black pepper to taste

  • Freshly grated Parmigiano Reggiano (optional)

Cooking Directions

STEP 1

 

Saute the chopped onion and add the spicy turmeric paste in a hot pan with oil

Stir in the carrots and celery.  Add the minestrone mixed and mix well.

STEP 2

Add hot water, bring to the boil then reduce to a medium heat and cook until the vegetables plus the the barley, spelt, pasta, lentils and peas are properly cooked.

 

Season with salt and black pepper and serve with grated Parmigiano Reggiano according to your taste 

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