Scottish Minestrone Soup

A recipe from Mads Fischer-Moller, Food Policy Advisor.

Minestrone is a traditional Italian peasant-dish, taking advantage of a bit of meat and “whatever vegetables you have lying around” to make a wholesome dish that'll warm your soul, no matter the season.

This healthy and sustainable soup can easily be adjusted for your current diet.

Ingredients

• 2 onions/leeks*
• 2 cloves garlic 
• 250 grams parsnip/celeriac/celery*
• 75 grams barley/other grains/red lentils* 
• 1 litre water or light stock (water from cooked meats is perfect) 
• 1 tbsp tomato puree 
• Salt, pepper, a bay leaf (if you have it) 

Optional:

• You can add 100-200 g of sausage, bacon, ham or even the last part of a parmesan cheese that is too hard to grate for added umami flavour*
• Fresh herbs such as parsley, thyme, tarragon
• 1 dash of wine or apple cider vinegar, for acidity  
• 100 g spinach/kale/brussels sprouts*

* Many of these ingredients are grown/produced in Scotland. As well as supporting your local economy, eating seasonal and local is a great way to help our planet. You can check what’s in season with this handy calendar.

Method

1. Cut all root vegetables is small, bitesize bits. Roast in oil in a big pot over medium heat 5-10 minutes. Add tomato puree and wine/vinegar. 
2. Add grains/lentils, water and meat/cheese if you want. Add salt, pepper and bay leaf. Once the soup is boiling turn down heat and leave to simmer until grains/lentils are almost done (app. 10-15 minutes). 
3. Add kale/cabbage/sprouts and fresh herbs just before serving. 
4. Serve the soup with bread and garlic mayonnaise, or serve with leftover rice or pasta in the soup for a more filling option. 
5. Enjoy!