Vegetable Soup
Serves 6-8 | Preparation & cooking time 60 min
Instructions
Rinse, peel/prepare and dice/cut the vegetables and parsley and drain the beans. Keep the potatoes in water before cooking. Heat up 2 tablespoons of oil on a large pan on medium heat and fry the garlic, onions, bell peppers, tomato paste, paprika powder, curry spice mix and white pepper for a minute or two. Add the corn flour and mix well. Add the vegetable stock, bay leaves, root celery and parsnip and let simmer for 15-20 minutes. Add the potatoes and cook for 10-15 minutes. Add the cauliflower and pasta and cook for 10-15 minutes. Add the beans, parsley and cucumbers and bring to boil. Check the salt and that all vegetables are done. The soup tastes even better the next day when the tastes have rounded and the soup has thickened into a stew (pic below).
Serves 6-8 | Preparation & cooking time 60 min
Ingredients
2 tablespoons evoo
9 cloves of garlic
2 medium-sized red onions
2 red bell peppers
3 tablespoons tomato paste or dried/granulated tomatoes
3 teaspoons paprika powder
3 teaspoons curry spice mix
1/2 teaspoon white pepper
4 tablespoons corn flour
2000 ml vegetable stock (4 cubes or self made stock)
2-3 bay leaves
1 parsnip
1/4–1/2 root celery
4-5 medium-sized potatoes
1 green (Romanesco) cauliflower
A can of black beans (~230 g when drained)
1 handful of fresh parsley
1-2 pickled cucumbers
A handful (~100-125 g) of pasta of your choice
Instructions
Rinse, peel/prepare and dice/cut the vegetables and parsley and drain the beans. Keep the potatoes in water before cooking. Heat up 2 tablespoons of oil on a large pan on medium heat and fry the garlic, onions, bell peppers, tomato paste, paprika powder, curry spice mix and white pepper for a minute or two. Add the corn flour and mix well. Add the vegetable stock, bay leaves, root celery and parsnip and let simmer for 15-20 minutes. Add the potatoes and cook for 10-15 minutes. Add the cauliflower and pasta and cook for 10-15 minutes. Add the beans, parsley and cucumbers and bring to boil. Check the salt and that all vegetables are done. The soup tastes even better the next day when the tastes have rounded and the soup has thickened into a stew (pic below).
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