Virtuoso Minestrone ‘One-Pot’ Soup

Serves 6

Ingredients

Stage 1
3 tbsp brown rice:  rinsed through with cold water

Stage 2
2 raw beets:  skin removed, cut into small cubes
2 small baby potatoes:  skin removed (keep to one side), cut into small cubes
1 small sweet potato: skin removed (keep to one side), cut into small cubes
1 cup of daikon (white radish): cut into small pieces
2 celery stalks (with the leaves):  sliced thinly
1 medium carrot:  sliced into small pieces
1 green pepper: sliced and cut into small pieces
1 inch fresh piece of ginger: grated
1 inch fresh piece of turmeric: grated

Stage 3
1 cup of fresh tomato passata
2 tbsp tomato puree
Salt & pepper to taste

Stage 4
1 cup of fresh coriander: washed and chopped – leave some for garnish
1 cup of fresh parsley: washed and chopped – leave some for garnish
1 cup of fresh spinach: wasted

Stage 5 (optional)
1 can of beans (haricot, butter, kidney) – this makes the dish more complete and filling

Instruction

  1. In a big saucepan, add 8 cups of just boiled water and the brown rice and leave to simmer for 10 minutes
  2. Add the rest of the vegetables from stage 2.  Once the mixture has come to a boil, turn the heat down to low and simmer for 30 minutes
  3. Add stage 3 ingredients and mix and leave to simmer for 5 minutes
  4. Add stage 4 and mix
  5. Optional: Add stage 5

When you serve, add a slice of lemon to each soup bowl and garnish with some coriander and parsley.

For a different take on ‘croutons’, top with crispy potato skins.  Find the recipe here  Crispy skins

Varieties:
–  Instead of salt, you can use miso.  Simply mix 4 tsp of miso paste to a bowl and add a little water to make a thick sauce and add to the soup.