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Minestrone soup with greens and some garlic bread
Vegan Spring Greens Minestrone Soup with Gremolata
Prep Time
20 mins
Cook Time
35 mins

A warming & uplifting soup that's perfect for blustery days!

Course: Main Course, Soup
Cuisine: Vegan
Keyword: minestrone soup, soup
Servings: 6
Calories: 199 kcal
Author: Louise-Claire Cayzer
  • 1 onion large. Or 2 small
  • 3 carrots
  • 4 parsnips
  • 1 tbsp olive oil
  • 150 ml white wine
  • 1 tbsp finely chopped rosemary
  • 1 tsp thyme
  • 2-3 bay leaves
  • 3 tsp vegetable stock powder or boullion
  • 1.5 ltre water
  • 200 g spring greens, cabbage or kale
For the Gremolata
  • 1 clove garlic
  • 3 tbsp parsley
  • zest of one lemon
For the soup
  1. Finely dice the onion & in a large pan sweat it slowly until it caramelises. (This creates a lovely rich flavour, so be sure to not miss out this bit!)

  2. Meanwhile, finely dice the parsnips and carrots.

  3. Add the parsnips and carrots to the pot and stir. Cook these in the oil for 10 minutes to help bring out their flavours

  4. Add the wine & stir until it starts to absorb into the carrots and parsnips

  5. Add the herbs, stock powder and water. Simmer slowly for at least half an hour.

  6. Chop the Spring Greens (or whatever green you are using) and just before serving, stir into the soup & let simmer for a few minutes. You want them to retain their vibrant greeness.

  7. Serve immediately & sprinkle with gremolata for added zing & flavour.

For the Gremolata
  1. Finely mince the garlic, zest the lemon and very finely chop the parsley. .

  2. Mix together and sprinkle on soups, pasta or anything dish that needs a bright lift.

Nutrition Facts
Vegan Spring Greens Minestrone Soup with Gremolata
Amount Per Serving
Calories 199 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 560mg24%
Potassium 845mg24%
Carbohydrates 33g11%
Fiber 8g33%
Sugar 9g10%
Protein 4g8%
Vitamin A 10344IU207%
Vitamin C 77mg93%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.