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Serves
US | Metric
Ingredients
  • 7 fresh tomatoes
  • 1 red onion, peeled and halved
  • 1 whole garlic
  • Fresh thyme and rosemary sprigs, about 3/4 of each
  • 1 tbsp olive oil
  • 30 g Fresh basil
  • 4 Smoked bacon rashers, diced
  • 1 leek, finely diced
  • 2 carrots, finely diced
  • 2 bay leaves
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • 1 tbsp dried oregano
  • 1 courgette, diced
  • 400 ml tin plum tomatoes
  • 1 pint veg stock
  • Pasta of choice
  • sea salt
  • cracked black pepper
  • shaved Parmesan, to serve
  • Extra virgin olive oil, to serve
Roasted Tomato Minestrone Soup Roasted Tomato Minestrone Soup
Roasted Tomato Minestrone Soup
A little twist on classic Minestrone

Roasting the tomatoes gives the soup a more intense flavour. It is a great soup to batch up and store in the freezer, also very low in calories.

Prep 15 minutes
Total 1 hour
  • Cut the tomatoes in half and place onto a baking tray along with the red onion, the whole garlic (slice the top off so the cloves are open and peel away any loose skin) and a few sprigs each of thyme and rosemary.
  • Drizzle over the olive oil and season well with sea salt and black pepper. Roast for around 20-30 minutes or until everything is soft and gooey.

  • Remove the tomatoes and onion with a slotted spoon and pop into a smoothie maker. (I removed the tomato skins but you can blend these too for extra flavour) Squeeze in each garlic clove, along with any herb leaves. Discard twigs and garlic skin. Add most of the basil (reserve a few leaves for the end) and blend to be a smooth paste.
  • Scoop the oil from the tomato bake and pour into a pan. Sauté the bacon, leeks and carrots along with the bay leaves until soft.
  • Add paprika, smoked paprika and oregano, mix well.
  • Pour the blended tomato mix into the pan, add the courgette and stir well. Let this bubble for 2/3 minutes.
  • Add the tinned tomatoes; squishing the tomatoes a little, but keeping some chunks. Pour stock in, season and simmer for 20 minutes.
  • Cook the pasta of your choice, it can be spaghetti broken into small pieces, mini macaroni or anything you have. I used curly edged pasta (Mafaldine) and smashed it up a little before cooking.
  • Serve with a spoon of pasta stirred in, a few basil leaves sprinkled on top, a drizzle of extra virgin olive oil and some Parmesan.

Voila a smokey, tasty yet healthy soup. Makes a good sized batch too to store for a later day.

Tip: always cook the pasta separately and add to the soup before serving, if cooking in the soup the liquid can get soaked up.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Roasted Tomato Minestrone Soup
A little twist on classic Minestrone

Roasting the tomatoes gives the soup a more intense flavour. It is a great soup to batch up and store in the freezer, also very low in calories.

favorite
print
rate
Prep 15 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 7 fresh tomatoes
  • 1 red onion, peeled and halved
  • 1 whole garlic
  • Fresh thyme and rosemary sprigs, about 3/4 of each
  • 1 tbsp olive oil
  • 30 g Fresh basil
  • 4 Smoked bacon rashers, diced
  • 1 leek, finely diced
  • 2 carrots, finely diced
  • 2 bay leaves
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • 1 tbsp dried oregano
  • 1 courgette, diced
  • 400 ml tin plum tomatoes
  • 1 pint veg stock
  • Pasta of choice
  • sea salt
  • cracked black pepper
  • shaved Parmesan, to serve
  • Extra virgin olive oil, to serve

  • Cut the tomatoes in half and place onto a baking tray along with the red onion, the whole garlic (slice the top off so the cloves are open and peel away any loose skin) and a few sprigs each of thyme and rosemary.
  • Drizzle over the olive oil and season well with sea salt and black pepper. Roast for around 20-30 minutes or until everything is soft and gooey.

  • Remove the tomatoes and onion with a slotted spoon and pop into a smoothie maker. (I removed the tomato skins but you can blend these too for extra flavour) Squeeze in each garlic clove, along with any herb leaves. Discard twigs and garlic skin. Add most of the basil (reserve a few leaves for the end) and blend to be a smooth paste.
  • Scoop the oil from the tomato bake and pour into a pan. Sauté the bacon, leeks and carrots along with the bay leaves until soft.
  • Add paprika, smoked paprika and oregano, mix well.
  • Pour the blended tomato mix into the pan, add the courgette and stir well. Let this bubble for 2/3 minutes.
  • Add the tinned tomatoes; squishing the tomatoes a little, but keeping some chunks. Pour stock in, season and simmer for 20 minutes.
  • Cook the pasta of your choice, it can be spaghetti broken into small pieces, mini macaroni or anything you have. I used curly edged pasta (Mafaldine) and smashed it up a little before cooking.
  • Serve with a spoon of pasta stirred in, a few basil leaves sprinkled on top, a drizzle of extra virgin olive oil and some Parmesan.

Voila a smokey, tasty yet healthy soup. Makes a good sized batch too to store for a later day.

Tip: always cook the pasta separately and add to the soup before serving, if cooking in the soup the liquid can get soaked up.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com