Ok here it is, the super warming Minestrone Quinoa Soup recipe! great for a chilly night or Sunday lunch :) This is actually my nonna’s recipe that I have just tweaked a little to my liking. It warms you up on a cold day like nothing I have ever eaten and it's dead easy to make. The best way to think of this recipe is to think of it in twos. A bit like noah’s ark, two go in together for 5 min intervals. First things first, dice up all your veggies ready, then get yourself a massive pot and put a good dollop of olive oil in it. Add in the onion and garlic, cook for 5 minutes, then add the potato and carrot and cook for 5, then in go the zucchini and beans and cook them for 5, then finally add in the can of tinned tomatoes and vege stock and bring it to the boil, (which usually takes… you guessed it, 5 minutes!) add salt and pepper and cover and simmer for an hour. In this time you cook your addition of choice separately, I added quinoa as I don’t eat a lot of wheat or gluten, however, my nonna usually adds risoni pasta, pearl barley or sometimes cannellini beans. This gets added to the pot just before serving. The best thing about this soup is you can have it either chunky or blended, personally I’m a fiend for chunky soup so I leave it, but if you like it smooth, just pop it in the blender or use a blend stick. Simple! Ingredients: A dollop of oil to cover the bottom of the pan, 1 large onion, a couple of cloves of garlic, 1 large potato, 1 or 2 carrots, 200g of green beans, 1 large zucchini, can of whole peeled or diced tomatoes, 4 cups of vegetable stock, salt and pepper, 1 cup of quinoa. http://liberatedhealth.com.au/blog/2013/05/minestrone-quinoa-soup
mmaskaly #veganfoodshare #vegansofig #gftable #gf #dairyfree #healthy #cooking #food #instagood #vegetarian #yum
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 This is actually my nonna’s recipe that I have just tweaked a little to my liking. It warms you up on a cold day like nothing I have ever eaten and it\'s dead easy to make.
The best way to think of this recipe is to think of it in twos. A bit like noah’s ark, two go in together for 5 min intervals.
First things first, dice up all your veggies ready, then get yourself a massive pot and put a good dollop of olive oil in it.
Add in the onion and garlic, cook for 5 minutes, then add the potato and carrot and cook for 5, then in go the zucchini and beans and cook them for 5, then finally add in the can of tinned tomatoes and vege stock and bring it to the boil, (which usually takes… you guessed it, 5 minutes!) add salt and pepper and cover and simmer for an hour.
In this time you cook your addition of choice separately, I added quinoa as I don’t eat a lot of wheat or gluten, however, my nonna usually adds risoni pasta, pearl barley or sometimes cannellini beans. This gets added to the pot just before serving.
The best thing about this soup is you can have it either chunky or blended, personally I’m a fiend for chunky soup so I leave it, but if you like it smooth, just pop it in the blender or use a blend stick. Simple!
Ingredients:
A dollop of oil to cover the bottom of the pan, 1 large onion, a couple of cloves of garlic, 1 large potato, 1 or 2 carrots, 200g of green beans, 1 large zucchini, can of whole peeled or diced tomatoes, 4 cups of vegetable stock, salt and pepper, 1 cup of quinoa.
http://liberatedhealth.com.au/blog/2013/05/minestrone-quinoa-soup
#liberatedhealth #organic #food #soup #minestrone #quinoa #glutenfree #dairyfree #vegetarian #warm&ref=www.pingram.me){kind=link}
 gotta splurge sometimes right? #nothealthy #fatty #food #burgerking #fries #veggie #vegetarian&ref=www.pingram.me){kind=link}
