It feels like summer……

So I really can’t say, “Baby, it’s cold outside”.  But, soup is one of my go-to recipes at least once a week.  I can’t help making up a big pot to portion and stash in the fridge and freezer for easy dinners after a long day or nights of ballet or Pilates.  Because I’m always cold, soup is seasonal in my mind!

But I seem to get in a rut of soup rotation…..pumpkin, purple carrot, total veg, and mushroom.  It was time to try something different.  A few weeks ago I had lunch with a couple of lovely ladies at our local gluten free patisserie and had the most divine meatless minestrone and I just had to see if I could make one that was, well, more divine!

Meatless Minestrone – yields one big pot!

2 large onions diced

3 large carrots diced

½ celery thinly chopped

1 leek thinly chopped

¼ purple cabbage roughly chopped

1 t paprika

1 bunch fresh thyme (removed from stems)

Optional garlic cloves chopped (I left it out as I can’t tolerate garlic)

2 cans Ardmona Duo tomatoes & paste (it’s gluten free!)

1 litre vegetable stock (I like Vegeta which is gluten free)

1 tin of chick peas

Optional tin of four bean mix

1 bunch fresh basil

Parsley for garnish

In a large pot sauté onions, carrots, celery, leeks, cabbage and paprika until soft using either olive oil or a small amount of the vegetable stock.  Once mixture is soft, add in the canned tomatoes and cook for 5 minutes on medium heat.  Add in the stock and bring to the boil.  Reduce the heat to simmer for approximately 40 minutes.  (Go read a magazine, bake your Laucke gluten free bread, rush around doing laundry, whatever, but just check that pot and stir it occasionally.  The smell in the kitchen will be so fragrant you won’t be able to resist going back to test and your family will gravitate to the kitchen asking in a much more intrigued voice than most nights “What’s for dinner?”)

Drain and add the chick peas and beans if you are using them and cook for another few minutes.  Add the basil and parsley and remove the pot from the heat.  Serve with gluten free bread and fresh cracked pepper.


  1. Greg McK . says:

    Soup is my favourite food and smell of soup cooking my favourite smell (except maybe the smell of 80% dark chocolate at 23.5 degrees C) so I will be trying this one.