I call it Laure’s vegan minestrone soup because like the original minestrone soup, it contains vegetables, herbs, beans and pasta.

 Laure’s vegan minestrone soup is a favorite of mine! Basically I use whatever left over vegetables I have.

It’s a warm, hearty vegetable soup that is great in the winter time.

Many of my clients ask me to teach them what vegetables go together. And I always answer, everything goes with everything!

The beauty with vegetables is that they’re so versatile, you can never go wrong!

But, there’s a trick to tasty vegetables every time!

You need what is called a “mirepoix”. Your mirepoix is your flavoring and it’s made with finely chopped vegetables, like carrots, onion, garlic, celery, fennel; herbs, like thyme, oregano, basil and spices like cumin, coriander, fenugreek.

This flavoring will make any vegetable dish a winner!

And guess what? Your mirepoix can be whatever you’d like!

When I coach my clients in the kitchen, I teach them some basic, well known combinations in world cuisine:

For example, Indian: shallots + ginger + garlic + coriander + cumin + fennel + turmeric

Or French: onion + garlic + carrots

And then they get confident and create their own flavoring!

Preparation for Laure’s Vegan Minestrone Soup:

Heat a large saucepan over low medium heat.

Once hot, pour 2 Tbsp olive oil.

Add onion, garlic, thyme sprig and salt.

Stir 2 Tbsp of tomato paste

The diced carrots go next, cook until translucent.

Follow with the cauliflower, potatoes, string beans and water to cover the vegetables, cook and stir for 5 minutes.

Pour the beans, cook until vegetables are soft, taste for salt.

Add small pasta (I like orzo) and let cook for another 5 minutes or so until pasta is ready.

You can enhance your base flavoring by adding soft herbs at the end of cooking

Tear fresh basil and turn stove off, put lid on and let herbs infuse the soup.

If you need to add water, do so.

Please leave me a comment to let me know how you like it!

Have a questions? Ask here!

For more delicious soups, check out my leafy green vegetable recipe here.

Laure's Vegan Minestrone Soup
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Ingredients
  1. ½ cup cauliflower pieces
  2. 1 potato, peeled and cubed
  3. 1 carrot, peeled and diced
  4. ½ cup string beans cut in small pieces
  5. 2 Tbsp of organic tomato paste
  6. ½ can of organic cannellini beans or other
  7. ¼ cup of orzo pasta or any other small grain of your choice
  8. 2 Tbsp of onions, chopped
  9. 1 Tbsp of garlic, chopped
  10. 1 tsp chopped basil
  11. 1 thyme sprig
  12. 2 Tbsp olive oil
Instructions
  1. Heat a large saucepan over low medium heat
  2. Once hot, pour 2 Tbsp olive oil
  3. Add onion, garlic, thyme sprig and salt.
  4. Stir tomato paste.
  5. Pour the diced carrots, and a little bit of salt, cook until translucent.
  6. Add cauliflower, potatoes, string beans and water to cover the vegetables, cook and stir for 5 minutes.
  7. Finally add small pasta and let cook for another 5 minutes or so until pasta is ready.
  8. Tear fresh basil and turn stove off, put lid on and let herbs infuse the soup.
  9. If you need to add water, do so.
Notes
  1. You can pretty much use any vegetables and your favorite beans. And you can also switch the orzo pasta for barley pearls, couscous, etc.
Laure Carter Ayurveda https://www.laurecarter.com/
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