Fresh Minestrone!

While I had been away from all the cooking, numerous things were keeping me busy: work being the first of them (but of course) followed by a short trip to Amritsar.

Amritsar city is overly crowded and the noise pollution makes me want to run and hide in a monestary… but all that fades away with the magnificent sight of the Golden Temple.

For one not so religious person, my trip was purely for the sake of checking out the grandeur of the temple, Jallian Wala Bagh and not to forget the very famous Wagah Border – flag lowering Ceremony.


Shopping for things Amritsar is famous for: Wadi/ papad, Phulkari Suit and just walking around (I did some serious walking there!), my only complaint was that I missed out on the Wagah ceremony for I reached late and being a saturday, the crowd was just ENORMOUS!!!

However, Amritsar is not that far so hopefully I will be making a trip soon exclusively for the wagah border ceremony.

Minestrone is an Italian soup consisting of vegetables or meat, rice /pasta/ beans. The reason why this soup is amongst my favourites is obviously for the healthy goodness it is packed with and also because the soup is sufficient meal in itself.

Being a combination of vegetables in a tantalizing broth, one can put in vegetables as per liking, which I find such a boon. After all cooking should be about utilizing the vegetables one is stalked with wihtou having to go around looking for things you never see or hear!

Fresh Minestrone


  • 1 lt vegetable stock
  • 1 carrot, sliced into small rounds 1/2 ” inch
  • 1/2 yellow courgette, sliced into small rounds 1/2 ” inch
  • 1 broccoli
  • 50 g mushrooms, cleaned and thinly sliced
  • 1 tsp Oregano
  • 1 tsp thyme
  • Salt, black pepper to taste
  • 4 tbsp Special tomato paste
  • Butter, olive oil
  • 1 red chilli, sliced


Heat butter in a pan and add some olive oil to ensure that it does not burn. Add the red chilli, carrots and sautee. Cover and let it cook till the carrots are half done. Now add the broccoli. Mix well, cover and cook for another 5-10 mins.

Add the mushrooms. Cook till they start to release water followed by adding the yellow courgette. Add the seasoning and the special tomato paste. Cover and let it cook till all the veggies are cooked.

Add the vegetable stock and check for salt. Let the soup come to a boil once and then remove from the burner.

Serve with buttered garlic bread or crackers loaded with a cheese of your liking!



  1. this i am going to make… just perfect for that chilly winter evening.

    1. super! lemme know how it goes.. Wish you guys a happy new year 🙂

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