your-stro-ne.

In Singapore, it's the same temperature all year round - 25 - 32˚C either with rains or sun.

So when I hopped on a plane to visit one of my best friends, Russ in sunny brisbane, I wasn't prepared for 15˚C. I thought "it's only 10˚C difference, how bad can it be?"

BOY WAS I WRONG.

All i really wanted to do every night was wrap myself up in layer after layer in front of a radiator and falling asleep. of course, I was the laughing stock of the suburb when I was decked in 4 layers when everyone was cruising around in bermudas.

so when it was my turn to cook dinner, i had to make a hearty, lovely bowl of soup. something chunky, sweet and warm and since i was in a foreign kitchen, something simple that wouldn't need much tools or utensils. I also wanted to make use of Australia's excellent produce, fresh veggies are the way to go.

here's something to warm your hearts and tummy - Roasted Vegetables Minestrone Soup.

Roasted Vegetables Minestrone Soup 

serves 6 - 8

Ingredients

{Soup}

• 2 Zucchini, cubed
• 2 Carrots, unpeeled and cubed
• 2 stalks of celery, sliced and diced
• 200grams of white mushrooms, stems removed and quartered
• 1 whole onion, diced
• 1 can of Cannelini Beans
• 6 Tablespoons of Olive Oil (separate in to 2 tablespoon portions)
• 4 cups of low sodium Chicken Broth
• 4 cups of low sodium Beef Broth
• 1 can of diced tomatoes with juice
• Salt and Pepper to taste
• Parmesan Cheese to garnish

{Pasta topping}

• 500g of lean minced pork or beef (you can use diced bacon as well)
• 1 whole onion, diced
• 2 cloves of garlic, smashed and diced
• 2 tablespoons of Worcestershire sauce
• Roasted vegetables (from the soup, step ___)

Down with the dirty:

• Preheat the oven to 500˚F / 260˚C
• Placed cubed zucchini and mushrooms on a baking tray. Drizzle 2 tablespoons of olive oil and a sprinkling of salt. Try not the over crowd the veggies and mushrooms.
• Roast the veggies and mushrooms for about 5 - 10 mintues, until brown and blck parts begin to show. Remove and set aside, juice and all.
• In a big heavy pot, heat 2 tablespoons of olive oil, and add in carrots, onions, celery - stir to sweat and cook for 3 minutes. 
• Pour in both broths and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
• Add in beans, cook on low heat for 5 minutes.
• Add in tomatoes, stir and cook on low heat for 5 minutes.
• Taste and add salt and pepper to your liking.
• Add in roasted vegetables at the end, stir once or twice and allow to simmer for about 10 minutes while you fry the pasta topping.
• In a pan, add in 2 tablespoons of olive oil and heat.
• Add in onions and garlic, fry till fragrant
• Add in minced meat and stir fry until cooked. Add in Worcestershire sauce.
• Top this on top of your pasta and you can even garnish this on top of your soup for a more earthy feel.

enjoy!

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