Quick Minestrone
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 2 teaspoons Madras (or other mild) curry powder
  • ½ teaspoon dried oregano
  • ½ small bunch celery, diced (approx 3 cups)
  • 4 carrots, diced (400g, approx 3½ cups)
  • ½ butternut pumpkin (400g, approx 4 cups)
  • ½ swede turnip, diced, optional
  • 400g can diced tomatoes
  • 400g can red kidney beans, drained and rinsed well
  • 400g can chickpeas, drained and rinsed well
  • ¼ cabbage, finely chopped (approx 3 cups)
  • 2 litres (8 cups) vegetable stock
  • 2 teaspoons Vegemite
  • fresh basil and/or parsley, to serve
  1. Heat a large pot over a medium heat.
  2. When hot add the oil and onion and cook until the onion softens and starts to brown.
  3. Add the garlic and cook, stirring for a few minutes, then add the curry powder and oregano and cook for a further minute.
  4. Add the celery, carrots, pumpkin, swede turnip, tomatoes, kidney beans, chick peas, cabbage and vegetable stock, then cover with a lid and bring to the boil.
  5. Turn heat down and simmer for 15-20 minutes, until vegetables are soft.
  6. When cooked, remove a little of the soup liquid and add it to the Vegemite to make a smooth paste. Stir this through the soup.
  7. Serve topped with fresh herbs
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2013/07/21/quick-minestrone-2/