Hi, I'm Michela and I am gonna show you the best recipe for minestrone soup
for the family and even if you don't consider yourself to be a very good
cook, or you get nervous in the kitchen this is almost foolproof.
It's so simple
that anyone should be able to do it.
So I've picked some veggies that are going
to roast well together with the same amount of time, so all you need, just get
a nice big roasting tray and you want to set your oven at about 200 degrees Celsius.
So we're gonna start with our onion.
Peel it and top and tail it.
Whole on the tray.
A whole beef tomato.
Two celery sticks top, and tail in they go.
Two carrots, top and tail.
I told you this was gonna be easy.
Courgette, top and tail, in it goes.
Nice sweet potato and I'm just gonna half
that and put that in whole, and then the final bit is a nice juicy butternut squash.
Brilliant for soups.
Make sure your hands are nicely out of the way
sharp knife and cut it in half.
You want to take the top off it as well.
All these
veggies are getting blitzed together the skin can stay on it's all full of
goodness and then because this is gonna take a bit longer to roast, we're gonna
have that lengthways.
That goes straight into your roasting tray.
Just drizzle
them with a good glug of olive oil and into the oven they go, about 200 degrees celsius.
Time to get our veggies.
There you go.
Fork goes through nicely, all of them are
nice and soft.
So all you need to do now is blitz this up.
We'll start with those
and I'm going to add a splash of boiling water just to loosen it to get it going.
You could use your stock but don't forget if
you're feeding this to a baby you want
to really keep the salt content to a minimum, if any, so we'll just add a
little bit of boiling water and the stock and come for the adults.
And this is going to be ready baby.
So there we go that hasn't got any salt in it.
Look at that
look at the colour.
Loads of goodness, veggies for your little baby, ready done.
So I'm gonna spoon some of that out now this is gonna be for the little baby that's being
weaned.
Onto the toddlers and the adults.
This is now gonna go into a sauce pan and
into that we're gonna add about 500 milliliters of vegetable stock and for
the adults I'm gonna season it with some salt and pepper and now my tip grab some
spaghetti or linguine and literally you often get them at the bottom of a packet
just to tear them off into like little equal chunk sizes roughly.
But you throw
that in and that just gives a real heartiness to this
minestrone soup.
This is just gonna go on the heat now for that time,
whatever the pasta cooking time, is usually about 10 to 12 minutes on the
heat and we're ready to eat.
It's all cooked ready to serve.
This smells absolutely divine.
Now I'm gonna
get some for toddlers and the kids which has got the lovely pasta.
This quantity
is enough for a family of probably about six, so obviously if you've got a smaller
family it's a brilliant one to freeze.
You can't do without that bit of
parmesan cheese.
I'm gonna keep this off for baby but for me, a generous amount of
parmesan on the top.
Let's have a taste.
Mmm
There is nothing better than a steaming bowl of minestrone soup and especially
for those kids who might be picky about certain veggies they won't really know
what's gone into this and they love it.