Vegetable soup
Ingredients
- ½ cup rice bran oil
- 3 small brown onion finely diced
- 7 cloves garlic minced
- 2 medium parsnips diced into cubes
- 3 medium carrots diced into cubes
- 3 stalks celery finely diced (leaves reserved)
- 6 Brussel sprouts cut into small wedges
- 1 teaspoon paprika powder
- 6 white button mushroom finely diced
- 1 large potato cut into small cubes
- 2 bullion cubes
- 2 litres water
- 3 cups frozen peas or 390grams
- 1 tablespoon tomato paste
- 1 tablespoon salt adjust to taste
- 1 teaspoon coarse pepper
Instructions
- Add the oil, onion and garlic to a large pot and sauté for 10-15 minutes.
- Add the parsnip, carrot, celery and Brussel sprouts. Sauté for at least 5 minutes or until you see a faint orange colour released from the cooked carrots.
- Next add the mushrooms, potato, parsley, reserved celery leaves, and half a green capsicum. Add the water, bouillon cube,frozen peas and tomato paste. Season with salt and pepper, and bring the soup to a boil. Once boiling, turn the heat down and simmer with the lid on for about 20 minutes.