Spring Minestrone Soup

Hot bowls of this Spring Minestrone Soup have been hitting the kitchen counter ALL lunchtime long this week. With its fresh flavours, mixed veg, and pop in your mouth adorable mini grape tomatoes, this soup has been a BIG hit. Topped off with a couple Crispy Tempeh MeatBalls + some walnut parm, and you’re left with one hearty meal. Have an awesome weekend my friends!

Spring Minestrone Soup
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

Full of fresh flavours, mixed veg, and pop in your mouth adorable mini grape tomatoes, this soup is a BIG hit amongst my crew. Topped off with a couple Crispy Tempeh MeatBalls + some walnut parm, and you’re left with one hearty meal.

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: minestrone, soup, tempeh
Servings: 8
Author: thecrimsonsink
Ingredients
Spring Minestrone Soup
  • 1/4 cup grape seed oil
  • 1/4 cup dried shiitake mushrooms
  • 3 leeks, sliced
  • 4 garlic cloves, minced
  • 1 cup green cabbage sliced
  • 2/3 cup fresh garden carrots, sliced
  • 2/3 cup celery, sliced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp tomato paste
  • 2 x946ml vegetable broth *low sodium (about 8cups)
  • 1&1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 cup baby potatoes, quartered
  • 1 cup pasta *macaroni or orecchiette
  • 1 cup zucchini – cut into quarter-sized triangles
  • 1 540ml can red kidney beans – rinsed & drained
  • 2/3 cup mini grape tomatoes
Crispy Tempeh MeatBalls
  • 450 g tempeh *original – roughly crumbled
  • 2 eggs *Bob’s Red Mill Egg Replacer or alternative
  • 4 garlic cloves, minced
  • 2 tbsp cashew butter
  • 1 tbsp lemon juice
  • 1&1/2 tsp pure maple syrup
  • 1 tsp sea salt
  • 1 tsp dried parsley
  • 1/2 tsp ground cumin
  • 1/4 tsp pepper
  • 1/2 cup breadcrumbs
Instructions
Spring Minestrone Soup
  1. Place a dutch stockpot or large pot over medium heat. Add the oil, mushrooms, leeks, and garlic. Stirring often, cook until the leeks and garlic begin turning golden in colour (about 5-7mins for me).
  2. Add the cabbage, celery, carrots, tomato paste, and thyme. Stir well. Cook for another 2-3mins, or until just shy of tender.
  3. Add the vegetable stock, sea salt & pepper. Bring to a gentle simmer.

  4. Once simmering, add the zucchini, potatoes, noodles. Simmer for another 15-20mins, or until the potatoes are tender.
  5. Remove from heat and add the beans & tomatoes. Gently fold.
  6. Let the soup rest for 5mins, then serve.
  7. Allow soup to completely cool before storing in the fridge. Store in airtight container, refrigerated, for up to 5days – best if eaten within first 5days.
Crispy Tempeh MeatBalls
  1. Prepare a baking sheet with parchment paper. Spray the parchment with a little oil.
  2. Make eggs as per package instructions.
  3. Add the prepared ‘eggs’ and remaining ingredients, except the breadcrumbs, to a food processor. Blend/pulse until the mixture is crumb-like.

  4. Remove the lid and fold in the breadcrumbs. The tempeh mixture should hold together when pinched.

  5. Mold into firm golf ball sized balls and place onto the prepared baking sheet. Refrigerate for at least 30mins.

  6. Preheat oven to 400*F.
  7. Bake for 25mins, or until the tempeh balls are golden-brown.
  8. Remove from the oven & serve.

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