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+ servings
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5 from 2 votes


We hope you loved this vegan minestrone, a fusion between Italian and Nepalese cuisine, rich in spices and curries.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: First Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 4 people
Calories: 317kcal
Author: Nico



  • 1 tbsp canola oil or olive oil
  • 1 onion
  • ½ carrot
  • 1 stalk celery
  • ½ leek
  • 1 red pepper
  • ½ eggplant
  • 1 zucchini medium
  • 1 sweet potato (300 grams peeled)
  • 2 potatoes (400 grams peeled)
  • 1 cup split peas pre-cooked or canned
  • 1 cup beans pre-cooked or canned


  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • ½ tsp black pepper grains
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 bay leaves
  • 1 sprig fresh rosemary


Mise en place: prep the veggies

  • Cut carrot, celery and onion into small dice (brunoise).
  • Cut the leek in thin slices (julienne).
  • Chop the red pepper, zucchini, eggplant, potatoes and sweet potato into medium dice. Try to cut them all of the same size. Also, remember to prep the beans and split peas, either pre-cooking them or by using canned ones.

Start cooking

  • In a tall pot, add the oil. Let it get warm then add the diced carrot, celery, onion, and the leek. Let sweet for 2 minutes (soffritto or mirepoix).
  • Add 2 litres of water to cover the soffritto, add the sweet potatoes and let cook for 5 mins. Season with two pinches of coarse salt.
  • Add the white potatoes, red pepper, beans and split peas and let cook for 5 more minutes.
  • Add eggplant, zucchini, rosemary and bay leaves. Let simmer slowly for another 10 minutes.
  • In the meantime, in a pan, toast coriander seeds, cumin seeds and black pepper grains. When hot, smash them up in a mortar until finely ground.
  • Add the ground spices to the pot (you can use a sieve to remove the larger bites). Also, add turmeric and curry. Finally adjust seasoning by adding salt to taste. Let simmer until the veggies are cooked. You need to taste them at this stage.
  • Then serve and eat as is, or add a drizzle or really good quality olive oil, or some crunchy Italian style garlic bread.



Calories: 317kcal | Carbohydrates: 56g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Dietary Fiber: 19g | Sugar: 14g | Calcium: 88mg | Iron: 4mg