Author and entrepreneur Lucinda Bruce-Gardyne gives us her delicious gluten-free recipe for Green vegetable minestrone with parsley, almond and lemon gremolata

  • 20
  • 6
  • Easy
The secret to making this aromatic soup filled with fresh green vegetables is to prepare all the ingredients in advance, then cook them just before eating.

Ingredients

  • 2 tbsp light olive oil
  • 4 spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 200ml white wine
  • 1.3 litres rich chicken stock
  • 2 small courgettes, finely diced
  • 100g Savoy cabbage leaves, thinly sliced
  • 200g frozen peas
  • large handful baby spinach leaves, washed
  • 100g gluten-free fusilli pasta, cooked and roughly chopped
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp finely shredded basil
  • 50g Parmesan, finely grated
  • salt and freshly ground black pepper
  • 50g blanched almonds
  • zest of 1 lemon
  • 1 tbsp finely chopped flat-leaf parsley

Method

1 To make the gremolata, toast the almonds in a dry frying pan until golden brown, then chop finely. Mix the almonds with the lemon zest and parsley in a bowl. Set aside.

 

2 Gently heat the olive oil in a large pan, and fry the spring onions and garlic for 30 seconds. Increase the heat, add the wine and simmer for 1 minute. Pour in the stock and bring to a gentle boil.

3 Add the courgettes, cabbage and peas, and simmer for 2 minutes. Add the spinach, cooked pasta, chopped herbs and Parmesan, then season and simmer for a further minute.

4 Ladle the soup into four warm bowls, sprinkle with the gremolata and serve immediately.

• Recipes taken from The Genius Gluten Free Cookbook by Lucinda Bruce-Gardyne with photography by Joff Lee (Vermilion, £14.99)

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