The cold season has returned, and what could be more appropriate than a steaming bowl of vegetable soup that is, first and foremost, bursting with flavor? You’ll understand why Italians have such a soft spot for this delicious broth after you’ve had a taste of it since it’s just as traditional to Italian cuisine as pasta is.
Time required for preparation: 15 minutes
Cooking time: 30 minutes
- 2 tbsp. (30ml) of coconut oil
- 1 organic red onion
- 2 celery stalks
- 1 organic carrot
- 1/2 cup (125ml) of organic snow peas
- 1/2 cup (125ml) of organic dry yellow split peas
- 1 tsp. (5ml) of italian herbs
- 2 organic onion broth cubes
- 2 tbsp. (30ml) of nutritional yeast
- 3 stems of coriander with the roots
- 1 28 oz. of organic diced tomatoes
- 1/2 cup (125ml) of red wine
- 3 cups of water
- 1 cup of quinoa macaroni pastas
- Salt and pepper
- Finely dice all your vegetables and cut the roots from the coriander. The way you cut your vegetables is an important part of you soup. You don’t want to have your mouth filled with a big piece of carrot, it’s nice to have a little bit of everything and also it help with the cooking time. I don’t mean it has to be perfect, which is not part of this world!
- In a pot, melt your coconut over medium heat and stir in your onion. Then add the celeries, the carrot, the snow peas, the split peas, the nutritional yeast, the onion broth cubes and the coriander roots. Let them cook for about 5 minutes and continue stirring so it doesn’t stick.
- Add in the wine and scrub the bottom of the pot to get the juices and bring it to boil.
- Put in the tomatoes and the water. Add some salt and some pepper and let it cook for 20 minutes.
- Add in your coriander leaves and the pastas and cook for another 5-8 minutes or until they are tender.
- Serve with nice gluten free croutons and you will have a nice quick hearty meal. Enjoy!
What are our readers’ thoughts on this recipe?
A delicious dish to try. There is no doubt in my mind that I will do so again!
I just wanted to say hello and let you know that I came across your site today and that I prepared the minestrone soup for lunch. That was very mouthwatering! I really appreciate your help.
My partner could not get enough of this soup that I cooked for him the other night. A little bit of smoked paprika was the only thing I altered in the recipe.
I made this soup, and it turned out to be very tasty! Really loved it.
I cooked this same dish only the night before, and my boyfriend enjoyed it so much that he did not want me to sample any of it. The only thing I altered was the wine, which was white, and the next time I make this dish, I’m going to try adding some vegan parmesan cheese. Very sharp!
The soup that I cooked last night turned out to be very delicious. I increased the amount of garlic, and I used a variety of herbs and spices (such as oregano, basil and basil leaves). In addition to that, I used vegetable broth rather than the canned version of miracle broth, which is what I assume the majority of people use. Enjoyed it very much and will make it again.