Thursday, March 16, 2017

Minestrone Soup (vegan/pareve, GF option)

Soup is a great meal when I'm stuck without a plan, so here's tonight's soup:

This soup is perfect for when I've stocked up on lots of veggies, especially from the sug bet rack, and it's time to use them up. I call it my 2 shekel soup - because I usually use the 2 shekel/kilo vegetables to make it! (But honestly, it's more than 2 shekels, because I buy tomato paste for 4-5 per can, and the ptitim cost me a few shekels, especially if I use non-wheat ones, but it's still an extremely inexpensive dish to make!)

Minestrone Soup (vegan, pareve, GF option)

1-2 T. olive oil
1 onion, diced
1-2 sweet peppers (whatever color), diced
2-3 kishuim, diced
4 carrots, sliced
5-6 cloves garlic, chopped
any other vegetables you want - I added eggplant, celery and mushrooms as well, feel free to add whatever works for you!
1 can tomato paste
seasonings - salt, pepper, basil, oregano, etc

Optional: 1/2 package of "ptitim" (called "Israeli Couscous" in America) - Today I used the whole spelt ones I picked up on sale last week, but I often just leave them out.
Here's my quick and easy soup method:

Place oil in pot. Add all the chopped/diced vegetables (including the garlic). Turn flame on to medium-high and start cooking the vegetables, stirring frequently (I use a trusty bamboo spoon). When they are softened, add tomato paste, water, and seasonings, and stir well. Bring the mixture to a boil, stirring occasionally, then lower the flame to simmer for about 20 min.

Add the ptitim if using, and continue to simmer for about 10 more minutes.

Soup's done and you're all set for a great meal!

I make this soup about once a week, using up lots of vegetables this way (and then my family EATS those vegetables!), and it's always a hit.

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