It was one of the those days where I just felt like having a big bowl of soup.
However as in the mother Hubbard rhyme, there wasn’t much in the cupboard…. or refrigerator for that matter….the online grocery order must have been due VERY soon.
So, the best soup to make in this situation is Minestrone.
I know I am always talking about my Thermomix, but to those who don’t yet have one…it is truly the best kitchen investment you will make! Soups are simply a 2 minute exercise and you can walk away as it cooks and stirs itself. You are treated to the delicious smell of it simmering away and you simply come back 15 min or so later and it is ready. Chunky soups are a doddle and it makes the smoothest, most velvety soup I have EVER eaten. It really is that good… not to mention the bread you can knead in minutes and then bake to go with your soup!!
So here it is, the use up your leftovers soup that tastes delicious…
In the meantime, if you want to read more about the Thermomix then click here:http://theinspiredcook.com/thermomix
- 80g onions, cut into halves
- 120g leek, cut into pieces
- 30g olive oil
- 2 large carrots, peeled and cut into 5 pieces
- 150g roughly chopped cabbage
- 1 large courgette, cut into 4 pieces
- 1000g water
- 3 tsp stock paste or 2 regular stock cubes
- 2 tbl sp tomato puree
- 100g small pasta ( macaroni or similar)
- 1 tsp salt
- 100g baby spinach
- To serve:
- freshly grated parmesan cheese
- Chopped basil or parsley
- If you are using parmesan to garnish your soup- grate this first in the Thermomix, set aside
- Then, place the onions and leek into the mixing bowl and chop 5 sec / speed 7, scrape down the sides of the bowl with a spatula
- Add the oil and cook 3 min / 120 deg / speed 1
- Add remaining vegetables and chop 5-10 sec / spd 4, scrape down side of bowl
- Add water, stock, tomato puree and cook 15 min / 100 / reverse / speed 1
- Taste the soup and add the salt if needed, then weigh in the pasta, Cook for time indicated on the packet- I did mine for 11 min on 100deg / reverse / speed 1
- Finally add your spinach leaves through the lid and cook for last time 2 min / 100 deg / reverse/ speed 1
- I found I needed to add approx 250ml more water to the soup to thin it down at this point.
- Enjoy your soup with parmesan and herbs sprinkled over