|Prep Time: 20 mins||Cooking Time: 20 mins||Total time: 40 mins|
Legend has it when Caesar was conquering various tribes for the glory of the Roman empire, he began searching for the fountain of youth. After years of toiling he came across someone who pointed him in the correct direction. His men foraged through caves to reach the one hermit who knew the truth. When Caesar reach the man he asked “are you the sage with knowledge of eternal youth?” The man looked Caesar up and down and said “yes I can give you the knowledge you seek, but first let’s eat… you look famished.” He presented Caesar with a bowl of minestrone and they ate together. Caesar was so impressed with the dish he insisted on the recipe forgetting why he had come there in the first place. Alas minestrone cannot grant immortality, however, it does satiate your appetite.
Well the previous paragraph isn’t entirely true; actually it’s entirely made-up. However, minestrone is a classical soup that has vegetarian origins. The beauty of this dish is that can be incorporated with any seasonal vegetables and with different types of pasta. This allows it to be consumed any time of the year. To make this dish our own we have incorporated thyme, turmeric, and curry powder into the dish. The primary spice for this dish is thyme, which has the following benefits:
- It stabilizes high Blood Pressure & lowers LDL Cholesterol levels
- It has been used for centuries originating in Greece to cure bronchitis and treatment of coughs
- It is packed with Vitamin A and C and helps boost the immune system
- It has antiseptic and antifungal properties and is a common ingredient found in mouthwash.
As a bonus we have included Home-made Biscuits accompanying this recipe.
- 2 tbsp. butter or olive oil
- 1 head of garlic
- 1 onion
- 2 carrots
- 2 celery stalk
- 1 large potato
- 8 tomatoes
- 1 tsp. dried thyme
- 1 tsp. turmeric
- 1 tsp. curry powder
- 5 cups water
- 100 g. macaroni pasta
- Peel and finely chop the garlic, onion, carrots, celery and potato
- Melt 2 tbsp. butter in pot and add the garlic and onion sauté. Add carrots, celery and potato cook until the vegetables are tender stirring occasionally.
- Season to taste with thyme, turmeric, curry powder, sea salt and black pepper
- Add tomatoes and cook for 2 minutes breaking up tomatoes with back of a spoon. Pour in the water.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
- Add the pasta to the pan, and cook for a further 10 minutes, or until the pasta is done.
- Serve with biscuits (if desired) – *see recipe for home made biscuits