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Middle Eastern Minestrone Soup:

  • Vegetable oil 80 ml
  • Sweet Potato, cubes 300 g
  • Onions, chopped 200 g
  • Capsicum red, chopped 100 g
  • Garlic, minced 30 g
  • 7 Spices, powder 10 g
  • Cumin seeds, toasted 5 g
  • Paprika 5 g
  • Water 2.5 l
  • Chickpeas 200 g
  • Knorr Mise en Place Red Pesto (Rouge) (2x340g) 10 g
  • Lemon, juice 10 ml
  • Pasta, elbow macaroni, cooked 200 g
  1. Middle Eastern Minestrone Soup:

    • Sauté sweet potatoes, onions, capsicum, garlic and spices in oil until slightly brown.
    • Prepare Knorr Vegetable Powder in 500ml simmering water and use to deglaze the pot.
    • Prepare the Knorr Tomato Powder by simmering in the remaining 2 L of water.
    • Combine tomato sauce with sautéed vegetables and add chickpeas.
    • Add Knorr Mise en Place Red Pesto and lemon juice.
    • Simmer soup until all flavours come together, about 10 min.
    • Add cooked pasta, serve with bread and lemon wedges.