Everyone will love this simple vegetable soup. Bartosz, his mother and brother, my sister and myself - we've all sampled it and fell in love with it immediately! Believe me - even veggie haters will scoff this soup down in the blink of an eye.
It's quick and easy to make and can serve as a light snack in the summer or hearty warming dish in winter. Most importantly, it's loaded with nutrients - there's only veggies, herbs and spices.
The below is serving for 2-3 persons, although I think it makes a lot of sense to use more of these veggies and cook a big pot of this mouth-watering soup.
I'm not the kind of person who's willing to spend every evening in the kitchen, inventing complicated dishes - I simply have many other things on my plate I want healthy and filling food which is quick to prepare. Besides, time management is very important to me - time is money, as always.
I've cooked this soup many times, I've changed the ingredients and experimented with herbs and spices. Now I give you the best tasting version.
So here's what we need:
- 2 tomatoes
- 2 carrots
- small courgette (zucchini)
- 2-3 garlic cloves
- about 200 grams of broccoli
- 2-3 potatoes
- fresh basil, curry, salt and black pepper
- about 200 ml of water
- clarified butter, coconut and olive oil (I use this mixture for frying. If you don't have them, sunflower oil will do the trick too)
As usual, you don't need to follow the rules strictly. If you're not a big fan of broccoli, swap it with cauliflower or forget it. If you're on a diet, skip the potatoes, etc.
1. Chop the potatoes into small cubes and boil them with lots of curry. If you've never boiled potatoes with curry, do it now! They're yummy and look brilliant yellow. Everyone's surprised when they see my merry yellow potatoes
2. Chop the onion. Cut the courgette and broccoli into pieces. I can't be bothered to do it finely - they'll be blended in the end. Fry the vegetables on clarified butter, coconut and olive oil. I admit I use quite a lot of these oils as I like my soup to be rich in healthy fats.
3. Finely chop the carrots.
4. Blend the tomatoes in a pot, add chopped carrots and heat them.
5. When it starts to boil, reduce the heat and add fried veggies and water.
6. Add finely chopped garlic. I add it at the end of cooking because I like raw garlic. You can, of course, fry it with onion but beware - garlic may get bitter when cooked for too long.
7. Blend all the vegetables in the pot. When you get it smooth, add boiled potatoes.
8. Add spices at the very end. I use loads of curry - I like it a lot! Besides it has turmeric - one of the healthiest spices ever.
Believe me - turmeric will get rid of your cold and boost your immune system. It also has strong anti-inflammatory and antioxidant properties. Interestingly, turmeric can also be used as part of anti-cancer therapy. Actually, the same applies to garlic.
I know I don't discover America here but we all tend to forget in everyday rush that eating veggies (especially organic ones) is one of the best things we can do for our body. Deficiency of vitamins and minerals is the cause of all illnesses.
In general, this soup is one of the healthiest choices you can make for your meal. Some of the vitamins may be lost in the process of cooking but minerals, fibre and other nutrients will go straight into your stomach and do you wonders. Forget about constipation and flu if you'll make such soup part of your lifestyle.
How about you, do you like vegetable soups? What's your number 1 spice?