Minestrone soup is one of my favourite things. Minestrone literally means a thick vegetable soup, and though we see it most commonly made with a tomato base, in reality it can be made with literally anything. In this recipe I’ve created interesting and refreshing spring minestrone, using radish and broccoli. The freshness of the radish is amazing, and gives a wonderful light taste to this soup.
When to eat
I recommend eating this dish from May till October. The British radish and broccoli season overlap in this period.
This meal is around 82.62% less polluting than the average UK meal.
- Eating this recipe will save around 2.43 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.05 KM in a modern car.
- 200 g Radish
- 800 g Broccoli
- 1 Litre Vegetable Stock
- 1 Cloves Garlic
- 1 Medium Onion
- 100 g Wild Rocket
- 1 Teaspoon Mustard Powder
- 200 g Small Pasta
- 2 Tablespoons Olive Oil
- Finely dice the onion and garlic. Heat the olive oil in a deep pan over a medium heat. Add the garlic and onion, sweat for about 3 – 5 minutes until the onion is see-through and soft.
- Thinly slice the radish and chop the broccoli (stalk and all) into rough thumb sized pieces. Then Add the mustard powder and chopped broccoli to the pan of onions and cook for a around minute. Tip in the radish and cook again for a further minute or so, then pour over the stock. Cover the pan, bring to the boil and then reduce the heat to a simmer. Tip in the pasta and cook the soup for about 15 minutes, lid off, until the broccoli is soft and tender.
- Once the broccoli is just cooked, remove the pan from the heat and add the rocket. Gently stir the rocket into the soup until it has all wilted. Serve immediately.