1 tbsp olive oil
1 chopped onion
2 tbsp tomato paste
3 cups tomato pasta sauce (passata)
2 cups reduced salt vegetable stock
2 cups water
1 diced zucchini
1 diced trimmed celery stalk
1 diced carrot
150g trimmed diced yellow squash
400g can drained borlotti beans
½ cup macaroni pasta
Salt and pepper for seasoning
2 tsp Gourmet Garden Garlic
1 tbsp Gourmet Garden Oregano
2 tsp Gourmet Garden BasilMethod:
Step 1 - Heat olive oil in a large saucepan. Add onion and Gourmet Garden Garlic. Cook for 5 minutes or until tender. Add tomato paste. Cook for 1 minute.
Step 2 - Add tomato pasta sauce (passata), vegetable stock and water. Bring to the boil.
Step 3 - Add zucchini, celery stalk, carrot, yellow squash and borlotti beans. Simmer for 15 minutes.
Step 4 - Add macaroni pasta. Simmer until pasta is tender. Season with salt and pepper. Add Gourmet Garden Oregano and Gourmet Garden Basil. Stir to combine. Serve minestrone with crusty bread.
800g pumpkin (or firm orange squash) peeled
1 tbsp vegetable oil
1 large onion chopped
3 cups chicken or vegetable stock (use less if you want a thicker soup)
1/2 tbsp Gourmet Garden Garlic
1/2 tbsp Gourmet Garden Coriander
1 tsp Gourmet Garden Chilli (optional)
Pepper to taste
Plain yoghurt to serveMethod:
Step 1 - Cook onion in oil until golden.
Step 2 - Add pumpkin cut into small chunks (1.5 - 2cm) and chicken or vegetable stock. Cook until pumpkin is tender about 20 minutes.
Step 3 - Add Gourmet Garden Garlic, Coriander and Chilli. Cook for another 5 minutes then puree with a food wand or in small batches in a vitamizer or food processor.
Step 4 - Return to heat. Serve with garnish of low fat yoghurt or croutons if desired
For more on immune boosting foods this winter visit: www.femail.com.au/immune-boosting-foods-for-winter.htmwww.gourmetgarden.com