Chunky Vegan Minestrone
This hearty soup is packed full of vitamins. It makes a great healthy winter dish for all the family. The vegetables are somewhat interchangeable, depending on preference. I used a Quorn ‘pulled chicken’ substitute to increase the protein content, but this is completely optional! I chose to serve it with chunky sliced freshly baked bread and it made for a favourite among everyone.
Total Time: 1 hour
Yield: 4 portions
3 Large potatoes
1 small swede
2 medium carrots
1 large leek
200g chilled rice noodles
2 litres vegetable stock
1 bunch asparagus
1.) Peel and chop your swede and and carrots into medium sized chunks. Cut your leek in half lengthways, and then finely chop each half.
2.) In a large pan, heat 2tbsp of vegetable oil over a medium heat. Add your carrot, swede and leek and cook for 5 minutes. Meanwhile, peel and chop your potatoes into chunks similar to your carrot and swede.
3.) Add the veg stock to your pan, and then the potatoes. Pull apart a few sprigs of the thyme, putting the leafy parts in the pan, and discarding the stems. At this point, put your pan onto a high heat.
4.) Once the pan has come to the boil, turn it down to a simmer and leave to cook for 20-25 minutes, or until the potato is cooked and soft. Add the noodles and stir in until evenly distributed. (If you are using Quorn ‘chicken’ pieces, add them now.)
5.) Chop the asparagus into pieces about 1.5 inches long and add to the pan, allow to cook for a few minutes and then serve!