Minestrone Soup And Fennel, Orange & Olive Salad


As forecast, it rained in the afternoon & evening.  It’s quite windy as well so it wasn’t a day to go out.  It looks like it’ll be raining tomorrow again, so we’ll probably stay home, but it is forecasted to be nice with some sunshine from Saturday for a good few days, hopefully we can go somewhere then.


Today’s evening meal was Minestrone Soup and Fennel, Orange & Olive Salad.  I tend to make this soup when I feel we should eat more vegetables.  I just use whatever we have at home, today I used onion, garlic, carrot, leek, potato, cougette (about a half, which was left), cabbage, and fresh and tinned tomatoes.  I also used vegetable stock from Kayanoya (from Japan) as well as salt, pepper & just a little miso to add some depth of flavour.  When I cook something like this, I just chop one vegetable, put it in the pot with oil, salt, stir then put the lid on until I chop another vegetable and just repeat the process until I chop all the vegetables.  I find if you salt little by little you don’t make a big mistake and it tastes better.  I grated on some Parmesan cheese after putting the soup in bowls and we had it with the garlic bread that was left from the other day.


Salad is very simple, just sliced fennel (I use a mandolin slicer to slice very thinly), sliced orange (not too thin), sliced olives (I like the ones stuffed with garlic and chilli from M&S).  I then squeezed a small part of the orange over, a little lemon juice, olive oil, salt & pepper, then added some romaine lettuce (very little was left so I used that) and rocket leaves plus a little dill.  It’s very nice and refreshing.





Leave a Reply