The weather has been so cold over the last week or so that I have been making homemade soup every other day. I tweeted about making Minestrone on @JuliaRobertsQVC and someone tweeted back that they would like the recipe.
As I haven't put up a recipe for ages I thought I would oblige, although this is only a guideline as to what goes in (ingredients do change a bit depending on what is in my fridge at the time!)
1 onion (diced),
1 large carrot (diced),
1 medium potato (diced),
50g chopped frozen spinach,
150g frozen peas,
a dozen fresh basil leaves,
a pinch of dry oregano,
1 litre veggie stock (made with a veggie stock cube),
1 tablespoon tomato puree,
200g tin of chopped tomatoes OR 200g passata,
grated parmesan to serve
1. In a large saucepan, fry the diced vegetables in a little oil for 5 minutes.
2. Make the vegetable stock with boiling water and the stock cube, stir in the tomato puree then add to the pan with the chopped tomatoes /passata, basil, oregano and black pepper. Bring to the boil then cover and simmer for 25 minutes.
3. Add the frozen spinach, frozen peas and the spaghetti broken into 2 inch lengths. Bring back to the boil then simmer for a further 20 minutes.
4. Serve with the grated parmesan cheese and french or ciabatta bread for a warming, filling lunch.
If you have never made soup before it is really easy, but if it looks a bit daunting, watch out for a new product coming soon on QVC called the Cuisinart Soupmaker.
I'm also looking forward to Best of British Day on Saturday with our Liz Earle TSV and a new show at 5pm called Neom Organic Fragrances – think luxury fragranced candles and bath products… gorgeous!
Hope to see you there,
love Julia xx