Moroccan MinestroneMay 9, 2014
A traditional touch-your-heart soup full of healthy veggies and delicious aromas.
Ingredients for two people
|2||garlic cloves, crushed|
|2||celery stalks , finely sliced|
|2 tsp||Moroccan spice|
|500 ml||vegetable stock|
|1 tin||diced tomato|
|1 tin||lentils, strained & rinsed|
|1/4 bunch||parsley bunch, chopped|
|1/4||coriander bunch, chopped|
For the soup
Prehear the oven to 180C. Heat some oil in a pot over medium-high heat. Add the onion, garlic, and celery and sauté for 3 minutes. Add the Moroccan spice and cook for a further minute. Dissolve each vegetable stock packet into 500 ml of water. Add the stock, diced tomatoes, and lentils to the dish and bring to the boil. Reduce to a simmer and add the parsley and coriander, leave for 20 minutes.
For the bread
Slice the Turkish rolls in half and place them in the oven for 5-7 minutes- if you are feeling naughty lather them with butter!
Divide the minestrone between bowls and offer a generous squeeze of lemon (be careful not to squeeze in the pips!), season with salt and pepper. Dunk your freshly baked bread into the minestrone and enjoy!
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