Gabriella's Minestrone Soup

Saturday, December 1, 2012

Often of late life just gets so overwhelming that I feel myself getting so worked up over the little things. Then just like that something/someone impacts on you and life's perspective changes. In my case it was an email received from one of my yoga students about how much she enjoyed my classes. My spirit buoyed I sailed through the rest of the day. That's human nature I guess...always seeking approval, nonetheless it felt great to be doing something positive. I've been a hatha yoga practitioner for over 15 years and an occasional Teacher in the past 8 years.

It got me thinking about the people that have had a major impact in my life. Without a doubt my husband counts as number one but the second important person that has influenced my life was my Yoga Teacher Acharya. I feel so proud to be sharing his yoga routines with my current students. And I'm ecstatic that his legacy lives on in "Acharya's Yoga Centre" and in a publication released this year, "Teachings on Hatha and Raja Yoga" by Acharya Upendra Roy. I concur with this statement from the book's promotional page"... one grows gradually into the wholeness of yoga guided by one’s teacher, as a child matures in the loving care of its parent." It is through Acharya that my love and practice of yoga has developed.

And so this soup has nothing to do with yoga but it is shared and made with a lot of love. Shared by my friend Gabriella many years ago, after I first tasted it on a cold evening in her apartment. Among many things my friend and I delight in good home cooking. This is probably one of the easiest soups to make and you can vary the ingredients to what you have at home. The girls love it with some parmesan on top.

Gabriella's Minestrone Soup

1/4 cup of chickpeas
225g pumpkin
225g sweet potato
1 tomato
1 leek or medium onion
1 medium zucchini
1 medium carrot
Half a head of broccoli
1 celery stick
2 garlic cloves
Bicarbonate of Soda
Olive oil
Salt and pepper

The night prior soak the chickpeas in water with a little bicarbonate soda.

The next day rinse the chickpeas and place in a saucepan. Chop all the vegetables and add to the pot except the zucchini. Crush the garlic and add to the pan. Cover with plenty of water and bring to the boil. Reduce heat to a simmer and boil for 45 minutes.

Add the zucchini and continue to simmer for another 15 minutes or until the chickpeas are cooked.

Remove from heat, season and coarsely blend with a hand blender. Serve into bowls with a generous drizzle of olive oil.