• 2L soup base – read the recipe
• 2 carrot – diced
• 4 potatoes – diced
• 1-2 celery stick – diced
• 1 courgette – diced
• 2-3 garlic cloves – crushed
• salt and pepper – to taste
• 1 lime – juiced

Recipe:

1. To the soup base on medium heat add diced; carrot, potato, celery and courgette and stir.

2. Place on a low-medium heat and cover for 20mins.

3. Season with salt and pepper, and flavor with crushed garlic and lime juice. Taste and balance the flavours accordingly with any of the previous ingredients.

4. Serve in with a slice of lime and some bread.

Optional:

• Use only vegetables to make a vegetarian soup
• Hand blend the cooked vegetables to make a smooth soup.
• 2 tablespoons flour and 200g yoghurt mixed together and added at the end of the recipe
• 100-200g oats or dry noodles added 5-10mins before serving
• 1 knob of fresh ginger grated into the soup. Ground ginger and ground cinnamon also go well in this soup.
• Other vegetables options: pumpkin, sweet potato, yams, parsnip, green haricot beans or other bean varieties

Hint:

• If blending the vegetables and considering making a creamy soup, use single cream to keep the consistency thin and use a white sauce for a thicker consistency