Yay, it’s soup season! I decided to jazz up the classic minestrone soup by adding a delicious Mexican twist. I added nutritional yeast to add an extra “cheesy” umami taste. I paired the soup with a fresh salad and a thick slice of sourdough bread.
1 tbsp odourless coconut oil
1 x 650g Minestrone soup mix from Woolworths
1 heaped tbsp of chili con carne spice mix from Woolworths
1 tsp whole coriander seeds
1 tsp cumin seeds
1 tsp smoked paprika
2 tsp coconut sugar/xylitol
5 cm thumb ginger, grated
2 small garlic cloves, crushed
1-2 red chilies, seeds removed and finely chopped
2 kaffir lime leaves
1 heaped tbsp tomato paste
1 x 400g tinned diced Italian tomato
1.2 liters boiling vegetable stock
3 drops liquid smoke
1 handful fresh basil, roughly torn
1 handful fresh coriander, roughly torn
2 tbsp nutritional yeast
1/2 cup Gluten Free Macaroni
1 tbsp vegan pesto
1 avo, chopped
Serves 2-4 people
Preparation 10 minutes
Cooking time 50 minutes
Boil the kettle and place a large pot on high heat.
Melt the coconut oil, while the oil is heating bash the coriander and cumin seeds in a pestle & mortar. Add all the dry spices and the sugar to the oil and fry for 30 seconds. Then add the crushed garlic, ginger, chili and lime leaves and fry for another 30 seconds.
Add the soup mix and stir until the oil coats the veggies. Fry for 5 minutes.
Add the tomato paste and fry for another 1 minute. Then pour in the tinned tomato, boiling stock, liquid smoke, nutritional yeast and a generous amount of sea salt and black pepper. Turn the heat down to a steady simmer and cook for 40 minutes.
When you have 8 minutes left, add the macaroni and taste to see if you need to adjust the seasoning.
While the soup is cooking, dice the avocado, cut the limes and roughly tear the fresh herbs.
Right before serving, add half of the torn herbs to the soup and give it a good stir (you might need to add a bit more stock, the pasta does tend to absorb the liquid).
To serve top with the herbs, diced avo, a teaspoon of pesto and a good squeeze of lime.