Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “soup”

Rustic Minestrone Soup

This is a recipe I found when watching Italian Food Safari.  I was so struck by how simple it looked and how tasty it sounded I made a mental note to track it down and attempt it myself.  I even had the iPad showing the video while I made the soup.  I did make a huge pot so I have amended the recipe for the quantity I made…


This isn’t your traditional bright red Minestrone with pasta in it.  it is a real rustic soup with so many flavours and textures it is an adventure to eat.

The trick of the parmesan cheese is so clever.  When you get to the end of your fresh piece of Parmesan cheese the rind usually gets thrown away.  Save these bits of rind from now on!  You just scrape off any wax and cut them into small cubes and put them in the soup near the end of cooking time.  They melt but not altogether so you get a wonderful chewy almost pasta like parmesan explosion when you bite into one.

Minestrone in pot


1/2 cup extra virgin olive oil

2 large diced onions

8 cloves of garlic, each cut into 3-4 pieces

1 sliced celery heart (including the tender light-green leaves)

1 bunch of small dutch carrots, cut into bite sized pieces

1/2 Savoy cabbage, chopped into bite-sized pieces

1 bunch of cavolo nero, roughly chopped

1/2 cup of carnaloni Italian rice

3 200gm tins of cooked beans, I used borlotti and cannelloni

350g of peeled and diced waxy potatoes

1 bottle of good quality tomato passata

1 cup parsley, roughly chopped

Salt and pepper

60g parmesan rind, cut into 1cm cubes

Freshly grated parmesan and good quality olive oil to serve…


Heat the oil in a heavy-based saucepan and add the onion, garlic, celery heart, carrot, and cabbage.

Lightly fry the vegetables for 2–3 minutes without letting them colour.

Stir in the potato then cover the ingredients with water and add the tomato passata

Once the soup comes to the boil, add the rice and turn down to a simmer.

Add a few good pinches of salt and simmer for 20–25 minutes.

Add the cavalo nero, beans, parsley and parmesan rind and simmer for another 10 minutes or until vegetables are cooked and the rice is tender

Remove from the heat and taste for seasoning, adding extra salt if needed, and pepper.

Serve with plenty of grated parmesan and a sprinkling of good olive oil

Is even better the next day and is wonderful with crusty bread…

**Cavalo Nero is a Tuscan kale available at most supermarkets these days – you can subtitute spinach

**Carnaroli rice is a type of Arborio rice of which any kind can be used.  This one is just excellent for soups because of it’s texture

Bon Appetit!  🙂

Cauliflower Cheese Soup with Crispy Bacon

This yummy soup is so easy to make and only takes about 30 minutes or so to cook.   The coriander seeds and bay leaves help give this soup a lovely subtle flavour…


50 grams butter

5 medium-sized potatoes diced

1 large leek finely chopped

2 teaspoons of coriander seeds

2 bay leaves

1 head of cauliflower chopped roughly

2 teaspoons of coriander seeds

1 litre chicken stock (I use Campbell’s)

2 cups grated cheese (you can also use smoked cheese which gives a slightly different flavour)

1/2 tub sour cream (125g)

8 rashers of streaky bacon

salt & pepper for seasoning

parsley for garnish


Melt butter in a large saucepan

Add chopped leek and potatoes

Cover and cook on a low heat while you prepare the other ingredients

In a non stick pan, gently toast the coriander seeds then grind in a mortar and pestle into a coarse powder

Add to the potato and leek along with the bay leaves and chopped cauliflower – stirring well

Add the chicken stock and cover with a lid

Simmer for around 30 minutes or until potatoes and cauliflower are soft

Using a stick blender, blend soup into a lovely thick puree

Add cheese and season with plenty of salt and pepper to taste

Add sour cream and gently reheat

Grill or pan fry the bacon until crispy and generously crumble over the soup with some parsley to serve

Great with hot garlic bread just out of the oven…

Bon Appetit!

Spicy Tomato Soup

This soup is one my husband makes every winter.  It’s delicious and can be made suitable for vegetarians by omitting the bacon and using vegetable instead of beef stock.

Spicy Tomato Soup


1200 g tinned crushed tomatoes

2 carrots

1 chopped onion (fresh or frozen)

1 clove garlic (or 1 tsp crushed in jar)

¼ cup rice

olive oil or margarine

2 rashers bacon

1 tablespoon tomato paste

1 teaspoon sambal oelek (or 1½ teaspoons tabasco sauce)

4 cups of beef stock


Heat oil in a large saucepan.

Add chopped onion and bacon and cook for 10 minutes until the onion is soft.

Add chopped carrot, sambal (if using ), crushed garlic and cook a further 2 minutes.

Add rice and crushed tomatoes, stirring to combine with other vegetables

Cover pan and cook gently for around 5 minutes, stirring occasionally.

Do not let the vegetables brown.

Add tomato paste, tabasco (if using) and beef stock.

Simmer gently for 1½ hours until carrot and onion are tender.

Blend in food processor or use hand held processor.

Gently reheat and season with salt and pepper if required.

Serve with a dollop of fresh cream. Delish…

Bon Appetit!

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