Loaded with vegetables and plant powered fibre, my next twist on Jamie Oliver’s “10 recipes to save your life” is a Mexican Minestrone. It may be a soup, but trust me this is no starter!
As part of Jamie Oliver’s Food Revolution, I was one of 10 people selected world-wide to put my spin on 10 of Jamie’s favourite staple recipes. This is #7, my twist on Jamie’s ‘Minestrone’
The massive variety of seasonal vegetables combined with black beans is enough to make this Mexican Minestrone a very healthy, fibre loaded meal. If you use a homemade bone broth for the stock, then you are going to derive even more nutrition from this minestrone. For more about the healing powers of bone broth, see here.
2 onions, diced
2 sticks celery, finely sliced
1 teaspoon smokey paprika
1 teaspoon cumin, ground
A few drops of tabasco, to taste (optional)
Good pinch sea salt
2 cloves garlic, finely diced
2 large carrots, finely diced
1 litre stock or bone broth (chicken, beef or vegetable)
2 cans diced tomatoes
1 zucchini (courgette), diced
1 red capsicum (red pepper), diced
2 cans black beans, drained and rinsed
2 cups of chopped, in season greens (spinach, kale, silver beet, chard)
Guacamole and coriander leaves, to serve
1 large avocado (or 2 small)
1 tablespoon natural yoghurt
Sea salt and fresh ground pepper
Juice half a small lime
Veggie fussy kids
You can always puree part or all of the soup – out of sight out of mind works for many kids.
Vegetarian and Vegan
Choose vegetable stock, omit the yoghurt from the guacamole.
I’d love to hear how you like this Mexican Minestrone? Post a comment below and let me know.
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