Root vegetable minestrone

Root vegetable minestrone

I was in the mood for something really simple. Just vegetables in a warm broth, slightly sweet/slightly tart. I liked the idea of using root vegetables, because they seem perfect for the time of year, and for the simplicity I was seeking. They also have a nice contrast of sweet (carrot, sweet potato) and slightly more assertive (turnip). I seasoned this very simply – just rosemary, basil, oregano and a little fennel seed. I made pasta to add if you wanted, which, I suppose, is what makes this minestrone and not just vegetable soup. I used elbows, because there’s something sort of childish and soup-out-of-a-cannish about them, which I like. And I added a few spoonfuls of sugar when it was cooking, and squeezed a lemon in at the end, but you could easily leave out the sugar and let the vegetables shine with their own sweetness. SInce this is supposed to be simple, I’m going to stop talking about it and tell you how I made it!

Here’s Mikey Dread’s Roots and Culture.

1 shallot
2 cloves garlic
olive oil
1 t. rosemary
1 t. basil
1 t. oregano
1/2 t. fennel seeds, crushed
cayenne to taste
1 sweet potato, peeled and cut into 1/3 inch dice
1 potato, peeled and cut into 1/3 inch dice
1 turnip, peeled and cut into 1/3 inch dice
3 carrots, peeled and cut into 1/3 inch dice
1 can diced tomatoes
2 t. sugar (optional)
lemon wedges, to serve
dollop butter
dash balsamic
salt/pepper

Vegetable broth – I made a broth with shallot, garlic, parsley, herbs, french lentils, tomato paste, marmite and tamari. Rich and warm and flavorful. But you can use whatever veg broth you have on hand.

Pasta

Warm the olive oil. Add the shallots, garlic and herbs and cook a few minutes. Add all the root veg and the cayenne and stir to coat. Cook a few minutes, till they start to brown and soften. Add the tomatoes, stir to mix and cook to heat through. Add broth to cover plus a few inches. Bring to a boil. Reduce heat, add sugar, if you’re using, and simmer until all the veg is soft. Add a dollop of butter, a dash of balsamic and season with plenty of salt and pepper.

Serve over pasta, if you like, and with fresh lemon to squeeze over.

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