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Nutrition L'Ecuyer

Hearty minestrone with a silky sweet potato base

This delicious soup is a great way to get in plenty of different varieties of vegetables. The vegetables here are only a guide. Feel free to substitute with whatever is plentiful and in season. Always make this soup in large quantities and freeze for a quick easy breakfast, lunch or side
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Equipment

  • 1 large soup pot
  • 1 medium soup pot
  • 1 wand or immersion blender

Ingredients

  • 6 tbsp olive oil
  • 1 cup chopped onion
  • 6 cloves of garlic chopped fine
  • 1 thumb-sized piece of fresh ginger chopped fine or grated
  • 1 cup chopped carrot
  • 1 cup chopped turnip or kohlrabi, celeriac, leek ...
  • 1 cup chopped celery
  • 2 cups chopped green cabbage
  • 2 cups chopped leafy greens ex. kale, spinach, parsley, chard, collard greens...
  • 1 cup of dark green vegetable ex. broccoli, green beans, zucchini...
  • 1 can of tomatoes 796 ml
  • 1 large sweet potato peeled and roughly chopped
  • 3 L good quality chicken broth
  • 2 cups good quality chicken broth
  • 3 tablespoons of nutritional yeast
  • 1 tablespoon of brown sugar
  • 2 teaspoons sea salt
  • 10-12 grinds of pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon chilli flakes

Instructions

  • In a medium sized soup pot, add 2 cups of broth and the pieces of sweet potato and bring to a boil.
  • In a separate large soup pot, add all of the vegetables, except the leafy greens and the dark green vegetables.
  • Add the olive oil and heat vegetables through until the colours brighten (5-10 minutes)
  • Add 3L of broth, sea salt, pepper, nutritional yeast, oregano and the chili flakes and bring to a gentle simmer for 15- 20 minutes.
  • Once the sweet potatoes are tender, add the canned tomatoes and the brown sugar and boil again for 5-10 minutes.
  • Using a hand or wand blender, carefully blend sweet potato and tomato mixture until it is very smooth.
  • Once the veggies in the large soup pot are tender, add in the blended tomato mixture. Turn down the heat and allow the soup to simmer gently.
  • Adjust the seasonings adding more salt or brown sugar or seasonings. You can also add more broth if you would like a thinner soup.
  • Add the dark green vegetables and cook for a few minutes until just tender, add the leafy greens last.

Notes

This soup will keep for 5 days in the fridge and for several months in the freezer, pair it with any protein for a quick easy lunch.