What you need:
1 tbsp olive oil
2 to 3 small onions chopped roughly
2 inch piece ginger julienned
1 large garlic clove minced
7 large carrots chopped
¾ cup chopped spring onions
1 sprig thyme
1 sprig rosemary
¾ cup chopped Italian parsley
1 tsp all spice
Salt to taste
Black pepper to taste
Some chilli pepper to taste
½ tsp nutmeg
1 or 2 bay leaves
1 to 2 tbsps tomato paste
Vegetable broth (the amount depends on the thickness of the soup you prefer)
Juice from 1 lemon
A little cream (optional)
How to:
ENJOY!
1 tbsp olive oil
2 to 3 small onions chopped roughly
2 inch piece ginger julienned
1 large garlic clove minced
7 large carrots chopped
¾ cup chopped spring onions
1 sprig thyme
1 sprig rosemary
¾ cup chopped Italian parsley
1 tsp all spice
Salt to taste
Black pepper to taste
Some chilli pepper to taste
½ tsp nutmeg
1 or 2 bay leaves
1 to 2 tbsps tomato paste
Vegetable broth (the amount depends on the thickness of the soup you prefer)
Juice from 1 lemon
A little cream (optional)
How to:
- Fry the onions in heated olive oil with the ginger and garlic until the onions are soft
- Add in the vegetables, herbs, and spices and fry for a couple of minutes
- Add in the broth and tomato paste and simmer on low medium, covered for about 20 minutes or so
- Blend some of the soup and return back to the pot and mix
- Add in a little cream if you wish (I didn’t)
- Squeeze some lemon juice over your soup and serve hot!
ENJOY!