When the days are cloudy and the winds are mighty fresh there is nothing better then taking some time and putting a big pot of soup on the stove. Today we were treated to minestrone soup, drizzled with a very nourishing kale pesto!
Mains
Minestrone Soup with Kale & Cashew Pesto
By Gian Manik
Minestrone
- 1 tin of tomatoes
- 1 zucchini diced
- 1 carrot, diced
- 2 sticks of celery, diced
- 1 green or red capsicum, diced
- 1 brown onion, diced
- 2 cloves garlic chopped
- ½ cup of tomato puree
- 2 bay leaves
- 1 tsp of dried oregano
- 1 small handful of basil
- 100 g of spiral spelt pasta
- 500ml of vegetable stock
- 1 tsp of salt
- 2 tbs of tamari
- pepper to taste
- 1 tbs of Coconut Oil
Cashew & Kale Pesto
- 1 bunch of kale
- juice of 2 lemons, rind of 1
- ½ cup of Really Raw Cashews
- 1 tsp of salt
- ½ cup of olive oil
- 1 bunch of basil
- Step 1Fry the onion, garlic and celery in oil over a medium heat for 5-10 minutes.
- Step 2Add the rest of the vegetables, herbs, tomato puree, stock and tin of tomatoes. Bring to boil. Cover and simmer for 30 minutes.
- Step 3Meanwhile prepare the pesto. Blanch the kale in boiling water for 2 minutes. Drain and blend with the remaining ingredients.
- Step 4Add pasta, salt, tamari and pepper to the soup and simmer for a further 15 minutes uncovered.
- Step 5Serve the soup in big bowls topped with cashew & kale pesto.
