Have you heard of nutritional yeast flakes? I was blissfully unaware of its existence until I came across a recipe that called for a tablespoon to be added. If you are vegan or vegetarian it’s a fantastic source of protein, plus it is packed with vitamin B1, B2, B6 and folic acid, and it tastes pretty good too! I bought this one.
We were blessed with a cooler day this past week and I felt like a warm meal for a change. Average temperatures have been hectic, between 35°C and 40°C. I love salad and we’ve been eating a lot of it in the heat, but I love soup too! I found this recipe for a sweet potato minestrone online, but jazzed it up. I did make the original and it wasn’t bad, but there was something missing (to my tastebuds anyway), so I changed it up and crammed more veggies in!
Packed Vegetable Minestrone
1 medium onion (diced)
1 medium carrot (peeled and diced)
1 cup butternut (peeled and diced)
1 cup sweet potato (peeled and diced)
1 cup sweet corn (fresh off the cob or tinned)
1 cup fresh green beans (cut into medium
1 tin chopped tomatoes
6 cups of water
1 can butter beans
2 handfuls baby spinach
1/2 cup small shell pasta or alphabet pasta
2 tbsp basil pesto
Glug of olive oil
1 tbsp nutritional yeast flakes
1/2 tsp salt
Parmesan cheese to serve (omit for a vegan version)
– Sauté the onions with the basil pesto in olive oil until glossy
– Add the carrot, sweet potato and butternut
– Muddle and simmer for 5 to 10 min
– Add tinned tomatoes, water, nutritional yeast flakes and salt
– Allow to simmer for a further 10 minutes
– Add the sweetcorn, butter beans, green beans and pasta
– Simmer for a further 10 min
– Add the baby spinach and allow to wilt before serving
– Sprinkle lightly with parmesan cheese and serve
– A nice crusty bread would go down a treat. I’m dying to try this recipe for soda bread!
– I used alphabet pasta, because the store I went to didn’t have any other small pasta options, it would also fun to use if you’ve got kids – I loved it as a child!
Header image source.