VEGETABLE SOUP

Prep time: 20 min

Cooking time: 1 hr 15min

Serves:4-6 people

Level of difficulty: easy

August is here; and there are two things we know about this month, it’s windy and dusty. Although August is slightly warmer than June, this is a nice soup for us to end the cold season (winter).  Soup making is not so common in Zambia, as it is usually store bought in sachets/cans. Nothing beats a homemade soup, give it a try today.

My simple recipe is nutritious and also comfort food after inhaling so much dust this month. Look out for more exciting recipes for summer.

INGREDIENTS

1 small butternut squash (peeled, cut intostrips)

1 small eggplant (cut into cubes)

1 baby marrow (cubed)

1 large potato (peeled, cut into cubes)

1 small red bell pepper (cubed)

1 small yellow pepper (cubed)

Hand full oyster mushroom (cubed)

2 large carrots (washed and cubed)

Broccoli

4 strips of bacon (cubed)

1 small tomato (cubed)

½ cup beans (pre boiled)

1 large onion

3 gloves garlic (finely cut)

½ tsp dry/fresh thyme (crushed)

½ tsp dry/fresh rosemary (crushed)

Half a handful of spaghetti  

½ black pepper/ pepper cons

Heavy cream/unsweetened fresh cream(optional)

Salt

METHOD

1.      Prepare all ingredients.

2.      In a large pot, heat up 3 TBSP cooking oil on medium high heat

3.      Add carrots, garlic and onions into the pot and sweat them till onion is translucent. Stir frequently.

4.      Add bacon, rosemary, thyme and all the vegetables and fry them for about 5 minutes

5.      Add 1 litre of water (water should completely cover vegetables)

6.      Leave to boil, covered, for 1hour on medium heat. Stirring after every 20 minutes.

7.      After an hour, break spaghetti small pieces and add to the soup.

8.      Add ½ cup heavy cream, beans and reduce heat to medium low.

9.      Once soup is ready, add salt and pepper to taste.

10.  Serve hot with some toasted bread and enjoy!

Chef Tips 101

·        You can use other alternative vegetables

·         The more they are, the more rich, flavourful and nutritious the soup will be.

·        Do not add too much of one vegetable as it will overpower the taste of the soup

·        Bacon adds a nice smoky taste to the soup

·        Soup should not be thick

·        Fresh cream/heavy cream makes the soup rich and creamy

·        No need to peel carrots. Just ensure they are thoroughly washed

Mulaye Mwendafilumba

Facebook page: I think you stole my kitchen

Contact:1bitesandtreats@gmail.com

Services: cooking classes for all ages, outside catering for small and bigfunctions, consultation, cakes and finger snacks.

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