It was a busy day yesterday. Picked up Claudia from school in pouring down slushy ice at 5 pm. But by the time we had crawled down treacherous Russell Hill, it had turned to snow flakes, and through it a beautiful sunset could be seen.
We busied ourselves with greeting doggies, unloading groceries, and peeling off all our protective layers, and I set to work on a quick meal of minestrone soup. I had bought deep green kale, a wonderful half of a savoy cabbage, and some bright orange carrots. I was already heading in the right direction with such beautiful fresh ingredients.
We ate it by the fire in the living room, with both doggies spread out and snoring loudly. Outside the snow continued to fall silently, and all around us, the world was enveloped in white. We talked to dad briefly on the phone, caught up with you Izzy on Skype, and I even spoke with your aunty in KL, who is awaiting the arrival of Michael, there on part of his long work trip away.
Perhaps it is just too warm in Melbourne right now for a hearty minestrone soup, but I thought I would post it for you to file away. It is deliciously healthy and satisfying, and if you make a nice big pot, you can enjoy it for a few meals.
Claudia got her camera out and took pictures as I cooked. They are such good images- how will I ever go back to posting photos taken with my iPhone? I think your sister has found herself a new task! Happy cooking and eating, Isabel.
- 1 small bunch kale, or spinach, washed and chopped roughly
- 1 small bunch flat leaf parsley, roughly chopped
- three big carrots, peeled and cut into small pieces
- three sticks celery, chopped
- 1 small can of tomato paste
- 1/4 of a savoy cabbage ( red cabbage), roughly chopped
- 1 can of chickpeas, drained (optional)
- 1/2 a large onion, chopped
- 1 litre chicken or veggie stock
- 1 tablespoon fresh ginger, chopped fine
- 1 green chilli, chopped
- 1 tablespoon cooking oil
- salt or lemon juice to taste
- Heat cooking oil in a stock pot.
- Fry the ginger, onion and chilli until fragrant.
- Toss in all the other vegetables and stir well.
- Pour in some water or stock( or a combination of both) to cover the vegetables by about two inches.
- Add the can of tomato paste, stir well, and reduce heat when the soup begins to bubble.
- Simmer for about 20 minutes and season to taste.
- Serve warm with a fresh baguette