Dinky Recipe – Sunday Soup – 2 Way Minestrone


This original recipe was from a good friend and super foodie Shelley who made this for me one supper and I loved it! I have made a few tweaks and also made it “two way”.

This is a great Sunday Soup to prepare for lunches for the week.


(makes 4-5 portions)


  • 2 carrots (peeled and chopped)
  • 1 leek (chopped roughly)
  • 1 onion (chopped)
  • 1 tin tomatoes
  • 1 red pepper (chopped)
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 50g chopped chorizo
  • 1.5 pints vegetable stock
  • 2 tablespoons of tomato puree
  • 2 tablespoons of soy sauce


  1. Sweat the celery, garlic, onion and leeks in the olive oil.
  2. Add the carrots, pepper and chorizo and stir.
  3. Top up with the stock, tomato puree and the tin of tomatoes.
  4. Add salt and pepper and the soy sauce to taste.
  5. Bring to the boil and simmer for 40 minutes.
  6. Separate the soup into 2 pans.
  7. Pan 1 – drain the veg so you just have the liquid, then add half the veg ingredients back in. Put the remaining veg into a bowl and retain for pan 2
  8. Pan 2 – Liquidize the contents to a smooth consistency. Add some stock if it is a little too thick. Add the remaining veg from Pan 1 back in.
  9. Serve or stick it in the fridge or freezer.

Ta-daaa. Two soups from one – that actually do taste quite different.

Optional: Add some butter beans or mini pasta when you put the wet ingredients in.


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