Tuesday, 10 November 2015

Mouth on Fire Minestrone [The Veggie-Lover's Sriracha Cookbook]

I'm easing into the vegan Sriracha cookbook with their minestrone recipe. Minestrone is pretty flexible, though this one is interesting as they omit pasta completely, it's just beans and veggies. They offer the liberty of switching up for whatever veggies are in season, but that's not the name of the game here.

Cookbook Recipe:


  • 4 cups vegetable stock
  • 1/4 cup Sriracha
  • 6 Roma tomatoes, diced (due to some cosmic joke, my grocery store only had 5 Roma tomatoes, so I made the necessary substitution of adding one small non-Roma tomato)
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 1 red onion, diced
  • 1 large zucchini, halved lengthwise and diced (zucchini options were limited at the grocery store, I think this one's been in a fight)
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp minced fresh oregano or 1 1/2 tsp dried. I went with dried.
  • 1 3/4 cups cooked canned cannellini beans or 1 undrained 443 ml / 15 oz can (I could only find a larger can, so I've saved extra beans some for a salad or pasta later)
  • 1 bunch kale, stemmed and chopped
  • juice of 1 lemon
  • salt and fresh ground pepper

Following the cookbook recipe exactly:

1. Basically, into a big pot on high heat, chuck most of the ingredients: the stock, Sriracha, tomatoes, carrots, celery, onion, zucchini, garlic, bay leaves, and oregano. Bring it to a boil, lower heat, cover, and let simmer for 15 minutes.

Thank god kale boils down.
2. Remove the bay leaves and add the kale and beans. Simmer for about 5 to 7 minutes more.

3. Stir in the lemon juice, season, and serve.

The Outcome:

This is a pretty tasty soup - it's at a right juncture of hearty and healthy where you feel full without feeling gross. The Sriracha gives it a bit of zing but doesn't overwhelm (my mouth definitely isn't on fire, though). It's a pretty straightforward recipe, and really easy - plus it helps you get your veggies in! The only problem I would have with it is adding the lemon juice at the very end - it comes off a bit too strong and distinct. I would give the lemon time to really combine in, maybe add it a minute before you stop cooking. The lemon does meld in nicely when you let the soup sit and then reheat it. I would definitely use this as a good base recipe, it makes a lot of soup and the author is right - it's minestrone, you can add pretty much whatever veggies you want.

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