Loaded Vegetable Soup Recipe

Loaded Vegetable Soup Recipe

Ingredients:

• 2 tbsp coconut oil
• 3 garlic cloves, crushed
• 1 1/2 tbsp fresh ginger, peeled and finely grated
• 1 brown onion, diced small
• 1 carrot, grated
• 2 celery stalk, diced small
• 1 leek (white and light green parts only), sliced thinly into moon shapes
• 2 tbsp Vegetable or chicken stock paste (homemade or store brought)
• 2 1/2 cups water
• 2 medium kumera (sweet potato), diced small (or all purpose potato)
• 4 kale stems, ribs removed and leaves chopped finely
• 1 handful of fresh spinach, ribs removed and leaves chopped finely

To Garnish:

• 1 lemon, juiced
• 5 sprigs fresh flat-leaf parsley, chopped finely
• Drizzle of olive oil
• ½ tsp ground black pepper, to taste

Method:

1. Heat a large pot over medium heat. Add a splash of coconut oil.
2. Add crushed garlic, grated ginger, and diced onion. Cook, stirring, for 2-3 minutes until softened.
3. Add grated zucchini, carrot, diced celery, and sliced leek. Cook for another 5 minutes until vegetables are tender.
4. Stir in vegetable stock paste and water. Bring to a simmer.
5. Add diced kumera (sweet potato or Agria potato) to the pot. Simmer for 10-15 minutes until kumera are cooked through.
6. Once kumera are tender, add kale and silverbeet leaves to the pot. Cook for another 2-3 minutes until greens are wilted.
7. Remove the pot from heat. Squeeze lemon juice into the soup and season with black pepper to taste.
8. Serve hot, garnished with chopped parsley and drizzle with olive oil.

Serve with your favourite bread or toast and enjoy your homemade vegetable soup!