Vegetable Minestrone soup (Vegan,Paleo)
 
Prep time
Cook time
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A vegan and Paleo version of the Italian Minestrone soup - hearty and comforting with a variety of vegetables cooked in a delicious blend of Italian and Mexican spices
Author:
Recipe type: Appetizer, Main course
Cuisine: Italian, Fusion
RecipeIngredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • ½ cup chopped celery
  • 2 large cloves of garlic chopped
  • ½ inch piece of ginger
  • 1 bay leaf
  • ½ of a large purple turnip, chopped about 1 cup
  • 2 medium size taro root, peeled and diced
  • ½ cup green beans, cut into 1 inch pieces (skip for AIP)
  • 1½ tsp sea salt
  • ¼ tsp red chilli powder or cayenne pepper ( omit for AIP)
  • 1 tsp dried thyme
  • 1 tbsp dried oregano
  • 2 tbsp dried parsley
  • ½ tsp cumin powder (omit for AIP)
  • 1 tsp coriander powder (omit for AIP)
  • 1 cup chopped pumpkin
  • 1 cup shredded purple cabbage
  • 1 cup cubed zucchini or smooth gourd
  • 6-8 frozen or fresh cranberries
  • 6 cups water
For garnish:
  • Boiled yucca, grated
RecipeInstructions
  1. In a large cooking pot, heat the oil. Then add the chopped onions and celery.Saute for about 2 minutes.
  2. Next add the garlic and ginger and the bay leaf. Sauce for a minute.
  3. Then add the turnip, taro root and green beans. Add the salt and all the spices. Stir for a minute.Then cover the pot with a lid and turn heat to low. Cook for about 5 minutes.
  4. Next add the pumpkin, cabbage, the zucchini (or gourd) and the cranberries. Add the water and cover and cook on low heat for about 20 minutes or until all the vegetables are cooked.
  5. Check for seasoning and add salt or pepper as needed. Turn heat off.
  6. Serve soup warm with grated boiled yucca on top!
Notes
You can use any combination of vegetables. Just add the hard ones first to allow for more cooking time for them.
For AIP version, skip the green beans, cumin, coriander and cayenne powder
Recipe by Cook2Nourish at https://cook2nourish.com/2017/05/vegetable-soup-veganpaleo.html