Famed doctor, best-selling author and former AFL player John Tickell has long been spruiking the benefits a healthy lifestyle can have on our longevity.
Dr Tickell’s diet and weightloss books were essential reading through the ’90s and ’00s, with his advice stemming from his extensive research into the lifestyle patterns of the Okinawana – the longest living people on earth – so a minestrone soup recipe on his recommendation is a smart way to stay warm and hit your nutritional goals as the temperature dips.
Keep reading for the minestrone detox soup recipe that will be just the thing you need this winter.
Dr Tickell’s Minestrone Detox Soup
- 1 tablespoon canola spread
- 1 large clove garlic, crushed
- 2 medium potatoes, diced
- 2 large carrots, diced
- 2 pumpkin wedges, diced
- 2 zucchini, diced
- 1 stick celery, diced
- 1 parsnip, diced
- 1 brown onion, diced
- 1 large leek, sliced thinly
- 2 large tomatoes, diced
- 5-6 cups beef stock
- 2 bay leaves
- Black pepper
- Pinch sea salt
- 1 can red kidney beans (strained)
- 250g frozen baby peas
- Melt canola in a large pot. When hot, add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. Any other vegetable of your choice may be added.
- Stir over medium heat for about 3 minutes until vegetables begin to soften. Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked.
- Add kidney beans and peas. Bring to the boil again and then remove from heat.
- Discard bay leaves.
- Optional – sprinkle small amount of grated low fat cheese on each bowl of soup.