Good morning! 🙂 A great start to a day is to have a bowl of yogurt for breakfast.
- 1 cup Greek yogurt (I use Farmer’s Union Greek Style Yogurt)
- 5 sliced strawberries
- 1 sliced banana
- 1/2 cup Tesco Fruits & Fiber cereal
The yogurt is a bit tart, and the strawberries are not very sweet, so I think I’ll put some jam or honey into the mix the next round.
Yesterday was soup night and we had minestrone for dinner.
Minestrone with lots of grated cheese.
I made a huge pot and we have tons of leftovers. This soup always tastes better the next day.
Minestrone is a “flexible” soup, you can put anything you like and it will usually turn out well. It is a great way to get rid of old veggies from your fridge. 🙂
- olive oil
- black pepper
- 2 medium onions (diced)
- 4 cloves garlic (diced)
- 2 medium potatoes (diced into cubes)
- 2 medium carrots (diced into cubes)
- 3-4 stalks of celery (chopped)
- 1 medium zucchini (diced into cubes)
- 1 can of cannellini beans (or chickpeas if you can’t find this)
- 1 can of kidney beans
- 1 very large can of Campbell tomato juice (concentrated, you can find this in most major supermarkets, it comes in a very large can)
- small shaped pasta (macaroni would be best) about 1/2 a packet.
The secret to a good minestrone is using fresh herbs instead of dried ones.
- a few sprigs of rosemary
- a small bunch of oregano ( about 2-3 tablespoon)
- a few sprigs of thyme
- 3 bay leaves (dried, you can’t get fresh ones in KL)
- Cook pasta in boiling water according to directions on the packet. One very important note is to ensure that the pasta is al dente (still chewy and not soggy) because it will be bleh to have soggy macaroni in your minestrone.
- Set the pasta aside once done. Pasta is to be added to the minestrone as needed, and not into the entire pot of soup. Only take what you need into a bowl and pour the soup on top. If not, the pasta will soak up all the liquid in your minestrone.
Tip: When the water is boiling, add some salt and a dash of olive oil into the water to prevent the pasta from sticking together.
- Use a big deep pot to make the soup. Heat the pot in low heat, add about 3 tablespoon of olive oil.
- Sautee onions and garlic in hot oil until onions and garlic are transparent.
- Add in celery, carrots, potatoes (these need to go in first as they take a longer time to soften up)
- Add all the herbs into the pot and sauté until vegetables are more tender or about 1/2 cooked (about 15-20 minutes). Keep stirring occasionally to prevent sticking underneath.
- Add salt and pour in the beans, zucchini and tomato juice.
- Add water accordingly as the juice will thicken the soup. Add water based on how soupy you want the soup to be. Add less if you prefer a stew like texture.
- Add more salt and freshly ground black pepper according to taste.
- Simmer soup in the lowest heat for about 30 minutes.
- Serve soup with grated parmesan cheese. toasted baguette (crunchy)
You can also add dollop of yogurt if you like. Freeze the remaining soup or refrigerate if you are going to eat it in the next few days. This soup always tastes better days after you cook it, so don’t be afraid to cook a big pot for emergencies and pull out of the freezer meals.
I also had a little ice-cream after dinner yesterday night. Not just any ice-cream, the best ice-cream…EVER.
This was shared with another being (about 4 scoops). Enough said on who ate the most.
Meals will be boring for the next few days as we work our way through that pot of soup. My lunch is hence the above soup, I won’t complain because it’s my all time favourite soup!
To start off the week right, I present to you my very own sleeping beauty. 😉
Have a great Tuesday and see you later!