Minestrone

January and attempts at healthy eating go together like bread and butter, peaches and cream… oh, yeah 😉 In this cold weather, that means soup!

Minestrone was never a favourite of mine, until I stumbled across this recipe. Now it’s a regular, not least ‘cos it’s a great way to use up that tin of tomatoes from the back of the cupboard as well as a nice change from my usual lentil and veg based soups.

I like to use carrot, peppers and shredded cabbage in mine, but you can use things like courgettes or other (summer) veg, if you prefer. Also, try to use good quality tomatoes: the flavour really comes through if you don’t.

The ‘odd’ ingredient is perhaps the soy sauce – but trust me, it totally makes it! Also, don’t try to cut corners on the times: the long cooking time helps make this the nicest minestrone I’ve ever tried!

One last note: I don’t find this freezes particularly well – ok, if you have to, but the spaghetti goes a bit strange. So, try not to make too much at once and enjoy it fairly fresh instead.

Winter veg and lentil soup

Recipe is here.

Happy New Year, and time to get serious about this blog! What better way to start both the cooking and the year than with a healthy and hearty soup.

I first made this during November in an attempt to use up lots of veg I’d bought to make Root Vegetable Cobbler. I do like finding coordinating recipes – more on that later! The soup recipe I stumbled across was Winter lentil and vegetable on AllRecipes, but adapted it to suit (in particular, I didn’t like the thought of tomatoes and parsnip as a mix!). In the end, it turned into my fall-back carrot and lentil with extra veggies – but wow, those extra flavours were nom!

Plan is to have more photos to match the recipes soon, but in the meantime this is a healthy and very, very easy soup to make. A great way to start to redress some of the festive period’s overeating! 😉