Antonia Magor Nutrition

Spring Minestrone

Antonia MagorComment

I used to make this soup when I was a student in Paris. I lived on a market street and at the end of the day the vendors would sell the odds and ends of their veg at cheaper rates, which I would scoop up and basically throw together in a pot. It's not a very complicated recipe but it's a simple, cheap and delicious way to increase your greens. 

Make a big batch of this soup and freeze in portions or you could alternatively blend it to make a smooth green soup instead of chunky minestrone.  

Free from gluten, dairy and Vegan. 

Serves 4

Time 30 minutes

Ingredients:

  • 3 tablespoons olive oil or coconut oil
  • 2 leeks finely sliced
  • 2 celery sticks
  • 2 zucchini (or 8 mini zucchini)
  • 4 garlic cloves minced
  • 6 cups good quality vegetable stock (you could also use bone broth here)
  • 1 small bunch of asparagus chopped into pieces 
  • 2 cups frozen peas
  • 1 bunch of mint finely chopped
  • 1 bunch of basil finely chopped
  • ½ lemon

Method:

  • Heat your oil in a large heavy bottomed saucepan, once warm but not sizzling add the leeks and celery and cook until soft before adding in the zucchini and garlic.
  • Still at low heat cook for another 5 minutes.
  • Add your stock into the saucepan and simmer for 8 – 10 minutes.
  • Throw in your frozen peas and asparagus simmering for another 3 minutes or so the asparagus still has a bit of a bite.
  • Finally stir through your herbs and add a squeeze of lemon before serving.