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Try out this recipe for a delicious, vegetarian twist on ‘chicken soup for the soul’, chock full of antioxidants and vitamins
Ingredients
Serves 4 people
- 500 g carrots, peeled and sliced
- 250 g potatoes, peeled and cut into chunks
- ½ large onion, roughly sliced
- 1 clove garlic, roughly chopped
- 1 pc 2 cm ginger, grated
- ½ Tbsp turmeric powder
- 600 ml vegetable stock (can be substituted with water)
- 2 Tbsp vegetable oil
- Salt
- Pepper
Step 2 – Cook vegetables
- Stir in the carrot slices and potato chunks, then cover with vegetable stock.
This doesn’t have to be vegetarian! Feel free to use chicken stock as well!
- Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until all the vegetables are soft.
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