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 3 – Blend soup
- Using an immersion blender or a jug blender, blend the soup until it becomes it achieves a smooth, but thick consistency.
- You can adjust the texture of the soup by how much you blend it. If you are looking for a smoother soup, blend for longer. If you prefer more texture in your soup, blend for a shorter time.
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