- 2 or 3 carrots, sliced
- 1 potato, cubed
- 1 turnip, cubed
- 1 red onion, chopped
- 1 leek
- 1 celery stalk, sliced
- 1 or 2 garlic cloves, crushed
- 1 or 2 bay leaves
- 1t pepper or cayenne pepper
- 1t paprika
- 1t ground coriander
- 1t mixed herbs
- 2 handfuls of spinach or kale
- 400gr tin of tomato pulp (optional)
- 1 cup frozen peas (optional)
- Oil for frying
Method:
Lightly fry onion, leek and garlic in a little rice bran or other cooking oil on medium heat. Add all the spices after about 2 minutes.
Slowly add all the chopped vegetables and the bay leaves.
Add enough water to cover all the vegetables as well as the tinned tomato purée or pulp. Allow to simmer for about 20 minutes.
Then add the spinach/kale and the frozen peas, if using. Add more water if needed.
Cook fut-rther until all veggies are nicely done.
Serve as is, or blend into a creamy soup and serve with delicious home-made croutons.
If not using tomato purée, about 1T of tomato paste can be used.
