Minestrone Soup

Ingredients:
Pressure cook together:
  • 1 large tomato
  • 1 2" piece white pumpkin
  • 1 onion
  • 1 carrot
  • 1 potato small
  • 3 cups water
Chop in Juliennes:
  • 1 carrot
  • 1 capsicum
  • 1 spring onion sprig
  • 2 cabbage leaves
Other ingredients:
  • 1 tbsp. butter
  • 2 tbsp. boiled, drain pasta(macaroni, noodles, spaghetti, any)
  • 1 tsp. red garlic sauce
  • 1/2 tsp. ginger grated
  • 1 tbsp. tomato ketchup
  • 1 tbsp. fresh beaten cream
  • 1 tbsp. grated cheese
  • salt to taste
  • pepper to taste
Method:
  • Blend pressure cooked veggies in mixie. Strain. Heat butter in a heavy deep pan.
  • Add ginger, stir, add julienned veggies, stir fry for 2-3 minutes. Add pureed stock.
  • Bring to a boil.
  • Add all other ingredients, except cream and cheese. Stir and simmer for 2-3 minutes.
  • Serve hot in individual bowls. Sprinkle some cheese and a swirl of cream before serving.
  • Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2" length. 
  • First chop vegetable in thin slices, and chop slices into thin slivers

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