Macro Minestrone Style Soup
RECIPES
This is a delicious, warming and nourishing soup for the cooler days of autumn. Use Kombu seaweed to enhance the flavour as well as gaining the benefits of incredible minerals.
TOP TIP: Cook beans with seaweed to make them more digestible.
INGREDIENTS
1 sachet mi so bouillon 4 cups spring water
1 can mixed beans (use organic either tinned or in a jar) 1 six-inch piece Kombu seaweed
1 tablespoon extra-virgin olive oil
2 cloves fresh garlic, finely minced 1 onion, diced
Macro Minestrone Style Soup Photo Gallery
Sea salt
1 small leek diced,
1 stalk celery, diced
1 carrot, diced [
4 tbsp tomato passata Generous pinch of dried basil
1 tbsp freshly grated ginger juice Some sprigs of fresh parsley
METHOD
Mix the hot water with the miso bouillon sachet and set aside. Rinse the canned beans well in running water and leave to the side. Place oil. garlic and onion in a medium pot over medium heat. When the onion begins to sizzle, add a pinch of sea salt and saute until translucent, about 3 minutes. Stir in leek and celery and carrot and saute for a few minutes. Stir in the beans, tomato passata, stock and dried basil. Cover and reduce heat to low Cook until vegetables are tender, about 20-25 minutes Add more water if required Remove the Kombu and discard. Remove a cup of beans and puree with a hand blender then stir back into the pot and add the ginger juice. Serve in warmed bowls and garnish with fresh parsley.
