Gluten-free recipe: Green vegetable minestrone
Author and entrepreneur Lucinda Bruce-Gardyne gives us her delicious gluten-free recipe for Green vegetable minestrone with parsley, almond and lemon gremolata
The secret to making this aromatic soup filled with fresh green vegetables is to prepare all the ingredients in advance, then cook them just before eating.
Ingredients
- 2 tbsp light olive oil
- 4 spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 200ml white wine
- 1.3 litres rich chicken stock
- 2 small courgettes, finely diced
- 100g Savoy cabbage leaves, thinly sliced
- 200g frozen peas
- large handful baby spinach leaves, washed
- 100g gluten-free fusilli pasta, cooked and roughly chopped
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely shredded basil
- 50g Parmesan, finely grated
- salt and freshly ground black pepper
- 50g blanched almonds
- zest of 1 lemon
- 1 tbsp finely chopped flat-leaf parsley
Serves: 6 Difficulty: Easy Time to cook: 20 mins
Method
1 To make the gremolata, toast the almonds in a dry frying pan until golden brown, then chop finely. Mix the almonds with the lemon zest and parsley in a bowl. Set aside.
2 Gently heat the olive oil in a large pan, and fry the spring onions and garlic for 30 seconds. Increase the heat, add the wine and simmer for 1 minute. Pour in the stock and bring to a gentle boil.
3 Add the courgettes, cabbage and peas, and simmer for 2 minutes. Add the spinach, cooked pasta, chopped herbs and Parmesan, then season and simmer for a further minute.
4 Ladle the soup into four warm bowls, sprinkle with the gremolata and serve immediately.
• Recipes taken from The Genius Gluten Free Cookbook by Lucinda Bruce-Gardyne with photography by Joff Lee (Vermilion, £14.99)