Golden Kumara & Veggie Soup

Ingredients:

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 2 tsp fresh ginger, grated

• 1 white onion, diced

• 1 carrot, chopped

• 1 zucchini, chopped

• 2 celery stalks, chopped

• 1 whole broccoli (florets + stalk), chopped

• 1 large golden kumara (sweet potato), peeled and chopped

• 2 tbsp vegetable paste or bouillon

• 4 1/2 cups filtered water

To Serve:

• Crumbed feta

• Cracked black pepper

• Drizzle of olive oil

Instructions:

1. Sauté the aromatics:
   In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and translucent.

2. Add the hearty veggies:
   Add the chopped carrot, celery, kumara, and zucchini. Stir and cook for another 5 minutes.

3. Add broccoli & paste:
   Toss in the broccoli (including chopped stalks) and stir in the vegetable paste.

4. Pour in the water:
   Add 4 1/2 cups of filtered water. Stir well, then bring to a boil.

5. Simmer until soft:
   Reduce heat to a gentle simmer and cook for 25–30 minutes, or until all the vegetables are soft and tender.

6. Blend (optional):
   Use a stick blender for a smooth soup, or blend half for a creamy texture while keeping some chunks. You can also leave it entirely chunky if you prefer.

7. Taste and adjust:
   Add salt and pepper to taste, or a little more veggie paste if you like deeper flavour.

To Serve:

Ladle the soup into bowls and top with:

• A crumble of feta

• A generous crack of black pepper

• A drizzle of good olive oil