Minestrone with Girasoli

Prep 10 min·Cook 20 min·Total 30 min·4 servings·VEGAN·210 kcal

Ingredients

1 onion
1 Tbsp olive oil
350 g (12 oz.) mixed vegetables (fennel, peas, carrots, cabbage)
1 l (4 cups) vegetable broth
salt & pepper
vegan girasoli, hemp seeds

Equipment: large pot

Instructions

1.Finely chop the onion and sauté in olive oil until translucent.
2.Wash the vegetables and cut into small pieces, add to the pot and let sweat briefly.
3.Deglaze with the vegetable broth.
4.Cover and simmer for about 10-15 minutes until the vegetables are soft.
5.Season with salt and pepper.
6.Add the girasoli to the hot soup and let steep for 2-3 minutes.
7.Serve scattered with hemp seeds.

Notes

Tip from my kitchen: really sweat the vegetables for a few minutes before the broth goes in – it brings noticeably more flavor. I always add the girasoli at the very end and just let them steep so they don't burst. If you like the soup heartier, add white beans or chickpeas; a spoonful of pesto or a little lemon zest brings freshness.

Nutrition per serving: 210 kcal · 7 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook