Winter Veggies and Macaroni Minestrone Soup
(serves 6)
onion 1
carrot ½ stick
turnip 3
Chinese cabbage ⅛ head
daikon ⅛
potatoes 2
bacon 100g
garlic 1tsp
paprika powder 10g
oregano 5g
thyme 20g
bay leaf 2
whole canned tomatoes 300ml
(seeds removed and mashed with a fork)
water 500ml
white wine 100ml
macaroni 100g (pre-boiled)
fresh cream 100ml
salt to taste
pepper to taste
butter 30g
1. Peel all the vegetables and cut into 1cm cubes. Repeat with the bacon.
2. Add 400ml of water, 100ml of white wine, vegetable peels, and 1 bay leaf to a pot and heat. Once boiling, simmer for about 15 minutes on low heat then set aside. (This is a simplified vegetable bullion. You can do steps 3 & 4 simultaneously with 2 to save time)
3. In another pot add butter and stir fry the bacon. Remove any fat from the bacon.
4. Stir fry the vegetables in the bacon fat.
5. Add the garlic, herbs, a bay leaf and paprika powder to vegetables. Continue to stir fry. When the mixture becomes aromatic, add the vegetable bullion and tomatoes.
6. Once boiling, lower heat. Cook until vegetables are tender. (30 minutes is about right for tender potatoes and a slightly thicker broth)
7. Add macaroni and cream and salt and pepper as desired.
8. Arrange on a plate. Add herbs or a baguette as you like.