Minestrone is my favourite sort of soup – I love the peppery, garlic-packed tomato taste and it’s a simple staple that can be made quickly and cheaply. Here’s an easy minestrone recipe that’s vegan, gluten-free and oil-free. No stock cube – just goodness.
1 tin of tomatoes
2 cloves of garlic
1 pack of celery
1 bag of rocket
1 teaspoon date syrup / maple / agave / sugar
Mixed herbs / basil / thyme
Salt and black pepper
Roughly chop the onion and celery and add to a hot pot with a splash of water and cook until softened – you could use oil but I wanted to keep it fat-free.
I then blended the tin of tomatoes with the garlic, for ultimate quickness and laziness, then I added it to the pot with a bit of cold water rinsed around the tin and blender to get all the tomato goodness.
Then cook it all up at a high heat until bubbling before adding a splash of lemon juice, roughly torn rocket, a good sprinkle of herbs and a spoon of syrup to sweeten and balance it out.
You could add a handful of cooked pasta if you want but I don’t think it needs it.
Reduce it all to simmer at a low heat and add a generous sprinkle of salt and a good grind of black pepper, with a splash more water if you wish.
Taste, adjust and enjoy!