A deliciously comforting Minestrone soup with a tasty homemade parmesan cheese
For The Soup:
- 1 large onion, finely chopped
- 2 leeks, washed and sliced
- 2 sticks celery, washed and sliced
- 4 garlic cloves, peeled and finely chopped
- 2 carrots, peeled and finely diced
- 1 orange pepper, deseeded and chopped
- 2 handfuls greens such as cabbage or spinach, roughly sliced
- 1 400g tin white beans (such as haricot or butter), drained and rinsed
- 1 400g tin chopped tomatoes
- Vegan stock cube or bouillon powder
- 2 tsp balsamic vinegar
- 2 tsp sugar
- 2 tsp vegan Worcestershire sauce
- 1 tsp dried Italian herbs or fresh herbs of your choice
- 2 bay leaves
For the Parmesan:
- 140g (1 cup) whole almonds
- 100g (½ cup) nutritional yeast
- 2 tsp sea salt flakes
- 1 tsp garlic powder (optional)
- Place all of the prepared soup ingredients, apart from the beans, into a very large, lidded pan or flame-proof casserole dish with 2 tins of water and some seasoning.
- Bring to a simmer, cover with a lid, and cook gently for 20 mins.
- To make the almond Parmesan, put all the ingredients in a blender or food processor and pulse until grainy.
- After 20 mins, add the beans to the soup and open cook until beans are hot and the vegetables are tender.
- Check seasoning and ladle into bowls. Top with almond parmesan.
Top Tip: This soup keeps well in the fridge for 4 days, or in the freezer for 3 months. Store the parmesan in a clean, dry screw jar for up to 3 months.
Per 100g minestrone Calories: 47, Carbohydrates: 6.9g, Sugars: 3.6g, Fat: 0.0g, Saturates: 0.0g, Protein: 2.4g, Salt: 0.08g
Per 100g parmesan Calories: 510, Carbohydrates: 17.0g, Sugars: 2.7g, Fat: 33.0g, Saturates: 3.6g, Protein: 33.0g, Salt: 4.9g
Taken from September 2017 (Issue 30) Vegan Life Magazine