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of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Green Minestrone

By IQS

I Quit Sugar - Green Minestrone Soup
  • 4 servings
  • Prep - 10 mins
    Cooking - 40 mins
  • Total - 50 mins
I Quit Sugar - Green Minestrone Soup

We harp on about the importance of greens and this Minestrone certainly delivers! Not only that, but this recipe comes in at under $2 a serve, so you're getting plenty of dense nutrition for your buck!  

Servings: 4
Preparation: 10 mins
Cooking: 40 mins

Tags: , , , , ,

Ingredients

  • 2 tablespoons coconut oil.
  • 1 brown onion, finely diced.
  • 3 garlic cloves, minced.
  • 3 celery stalks, diced.
  • 2 zucchinis, finely chopped.
  • 1 l chicken or vegetable stock.
  • 1 X 400 g chickpeas, drained and rinsed.
  • 1 teaspoon dried thyme.
  • 1 teaspoon dried basil.
  • sea salt and freshly cracked black pepper, to season.
  • 2 cups Savoy cabbage, finely shredded with a knife.
  • 1 cup frozen peas.
  • sourdough or gluten-free bread, to serve.

Directions

1. Heat oil in a large pot, add onion, garlic, celery and zucchini and sauté until tender, about 10-15 minutes.

2. Add the stock and chickpeas, herbs, salt and pepper. Simmer for 15 minutes.

3. Add cabbage and peas, continue simmering for a further 10 minutes. Serve soup straight from the pot with a slice bread, if you like.


Note

We harp on about the importance of greens and this Minestrone certainly delivers! Not only that, but this recipe comes in at under $2 a serve, so you're getting plenty of dense nutrition for your buck!

Ingredients

  • 2 tablespoons coconut oil.
  • 1 brown onion, finely diced.
  • 3 garlic cloves, minced.
  • 3 celery stalks, diced.
  • 2 zucchinis, finely chopped.
  • 1 l chicken or vegetable stock.
  • 1 X 400 g chickpeas, drained and rinsed.
  • 1 teaspoon dried thyme.
  • 1 teaspoon dried basil.
  • sea salt and freshly cracked black pepper, to season.
  • 2 cups Savoy cabbage, finely shredded with a knife.
  • 1 cup frozen peas.
  • sourdough or gluten-free bread, to serve.

Directions

1. Heat oil in a large pot, add onion, garlic, celery and zucchini and sauté until tender, about 10-15 minutes.

2. Add the stock and chickpeas, herbs, salt and pepper. Simmer for 15 minutes.

3. Add cabbage and peas, continue simmering for a further 10 minutes. Serve soup straight from the pot with a slice bread, if you like.
Note