Vegan Spring Greens Minestrone Soup with Gremolata
A warming & uplifting soup that's perfect for blustery days!
Servings: 6
Calories: 199kcal
Ingredients
- 1 onion large. Or 2 small
- 3 carrots
- 4 parsnips
- 1 tablespoon olive oil
- 150 ml white wine
- 1 tablespoon finely chopped rosemary
- 1 teaspoon thyme
- 2-3 bay leaves
- 3 teaspoon vegetable stock powder or boullion
- 1.5 ltre water
- 200 g spring greens, cabbage or kale
For the Gremolata
- 1 clove garlic
- 3 tablespoon parsley
- zest of one lemon
Instructions
For the soup
- 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!)
- Meanwhile, finely dice the parsnips and carrots.
- Add the parsnips and carrots to the pot and stir. Cook these in the oil for 10 minutes to help bring out their flavours
- Add the wine & stir until it starts to absorb into the carrots and parsnips
- Add the herbs, stock powder and water. Simmer slowly for at least half an hour.
- 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.
- Serve immediately & sprinkle with gremolata for added zing & flavour.
For the Gremolata
- Finely mince the garlic, zest the lemon and very finely chop the parsley. .
- Mix together and sprinkle on soups, pasta or anything dish that needs a bright lift.
Nutrition
Calories: 199kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 845mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10344IU | Vitamin C: 77mg | Calcium: 133mg | Iron: 2mg