Rachel Roddy offers a recipe for a fresh, seasonal vegetable soup that improves in texture and flavour over time. The minestrone can be made in advance and is suitable for summer months.
Roddy noted that working with sourdough has made her more aware of how temperature affects food preparation. She observed that temperature changes kitchen conditions significantly, particularly watching how sourdough fermentation slows in winter, accelerates in spring, and becomes more active in summer.
Roddy described preparing a summer minestrone, carefully cutting courgettes before cooking the dish early in the morning. She said the combined taste of minestrone proved particularly successful.
