Vegetable Soup

IMG_20170214_121910.jpgIngredients

Olive oil (or alternative cooking oil)

leek (onion could be used as an alternative)

garlic

ginger

choice of spices (such as cumin, turmeric, garim masala)

celery

potatoes

carrots

parsnips

lentils (optional)

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Step 1: Chop 1 leek, 1-2 stalks celery, some ginger and garlic.

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Step 2: Peel and chop 3-4 potatoes, 4-5 carrots, 1-2 parsnips.

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Step 3: Heat about 1 tablespoon of oil in a big pot. Add leek, ginger and garlic and cook for 2-3 minutes.

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Step 4: Add some spices of your choice and cook for another 1-2 minutes.

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Step 5: Add celery, potatoes, carrots and parsnips. Add enough water to cover. Stir well.

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Step 6: Add some lentils (about 100g) if using. Stir well again.

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Step 7: Bring to boil, then simmer for 20-30 minutes.

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Step 8: Blend until smooth.

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Step 9: It should look something like this when it’s done. Enjoy with some bread. This soup can be kept in the fridge for up to 3 days. Just take it out and heat it up when you want to eat.

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