I was at a different slimming world group this week, usually I go on a Wednesday but this week I couldn’t make it so went on Saturday and while there the usual soup discussion happened. I overheard people speaking about accidentally vegan minestrone soup which was nice so thought I would give it a go. They were using pre-prepared veg which had to be synned, I don’t like synning things like veg so thought I would just knock together some soup with what I had. This is syn free and delicious.

Vegan Minestrone Soup

Ingredients

  • 1 Onion
  • 3 Carrots
  • 3 Stalks of Celery
  • 3 Cloves of Garlic
  • 1 tin of Chopped Tomatoes
  • 1 litre of Veg Stock
  • 100g Wholewheat Spaghetti broken up
  • 3 pickled onions
  • Balsamic Vinegar
  • Italian Herbs
  • Salt and Pepper

Method

Sautee onion and garlic for two minutes. Add chopped carrots and Celery and a little water and cook for another 5 minutes until beginning to soften. Add chopped tomatoes, picked onions, balsamic vinegar, veg stock, herbs and seasoning. Simmer for at least 30 minutes.

I cooked the pasta separate as my husband didn’t want any in it for around 10 minutes. I blended most of the soup, served my husbands, then mixed the pasta into the rest of the soup. There was enough for around 3 – 4 decent sized servings.

Vegan Minestrone Soup

I’m not sure the picture does it justice but it really was a tasty soup. I can be a bit hit and miss with soups but I will 100% be making this one again, I think the addition of the balsamic vinegar and picked onions gave it a bit of a nice kick.