Veet Karen: “I think this soup is an all-year weather soup and you can definitely change the veggies to those that are in season.”
If you love a blended soup then this soup is for you and actually if you prefer a country chunky-style soup then just cut up the veggies and only blend half of the soup.
Note: This soup doesn’t contain a complete protein so be sure to eat it with some bread and hummus or a quinoa side salad.
Ingredients
2 onions
6 cloves garlic
2 zucchinis
¼ pumpkin
1 sweet potato
2 beetroots
6 stalks celery
1 litre of stock (or 1 litre water with 3 tsp stock powder)
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt and pepper to taste
1 tbsp sumac
1 portion sour cream
Method
- Roughly chop all the veggies and place them in a large saucepan with the coriander and cumin, salt, pepper and stock. Bring to the boil and then simmer for 25 minutes or until vegetables are soft.
- Add the sumac and then blend the soup. Add more water if you like a thinner soup. Taste and add more salt and sumac if it needs it.
- Spoon on a dollop of sour cream.
First published on Veet’s blog: www.veets.com.au, from where you can also download the PDF file
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