意大利蔬菜番茄白豆濃湯 Chickpea Tomato Minestrone

意大利蔬菜番茄白豆濃湯 Chickpea Tomato Minestrone
04/04/2018 Green Common

意大利蔬菜番茄白豆濃湯  Chickpea Tomato Minestrone

 

Junemama為食廚房  June Lam, Food Blogger

食譜特色

  • 這湯的材料利用雪櫃剩餘的材料,配上麵包,便成一個方便易做的簡餐。

材料:

  • 椰菜(切塊)1/2個
  • 鷹嘴豆 200克
  • 車厘茄(切半)10-12粒
  • 洋蔥 (切粒) 1/2個
  • 馬鈴薯(去皮,切粒)1個
  • 番薯(去皮,切粒) 1個

調味:

  • 素上湯 500毫升
  • 水 200毫升
  • 番茄醬 200毫升
  • 紅椒粉 2茶匙

烹調步驟:

  1. 燒熱1湯匙橄欖油,炒香洋蔥、椰菜及車厘茄,再加入紅椒粉炒香。
  2. 加入馬鈴薯、番薯、番茄醬、素上湯和水,最後加入鷹嘴豆。
  3. 蓋上鍋蓋,用小火煮10-15分鐘即成。

烹調小貼士

  • 先將洋蔥、椰菜及車厘茄炒香,會令湯更香濃美味。

Recipe Highlights

  • This Chickpea Tomato Minestrone soup is made with the leftover ingredients from the refrigerator. Dipping the bread in the soup will be an ideal meal for all of you.

Ingredients:

  • Cabbage (Cut into pieces) 1/2 pieces
  • Chickpea 200 grams
  • Cherry Tomato (Halve) 10-12 pieces
  • Onion (diced) 1/2 pieces
  • Potato (Peel and dice) 1 pieces 
  • Sweet Potato (Peel and dice) 1 pieces

Seasonings:

  • Vegetable Broth 500 millilitre
  • Water 200 millilitre
  • Tomato Paste 200 millilitre
  • Chili Powder 2 teaspoons

Cooking Steps:

    1. Heat 1 teaspoon of olive oil in a pot. Fry the onion, cabbage and cherry tomatoes with chili powder.
    2. Add potatoes, sweet potatoes and tomato paste with vegetable broth and water, then add the chickpeas.
    3. Cover the pot and cook for 10 to 15 minutes over medium-low heat.

Cooking Tips

  • Fry the onions, cabbage and cherry tomatoes first will make the soup more aromatic and flavourful.

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