- Serves: 4
- Recipe Category: Soup
- Products in this recipe:
You Will Need:
Ina’s Tip
If Masala Spice is not available substitute with 1 t (5 ml) curry powder and 1 t (5 ml) Ina Paarman Seasoned Sea Salt.
Method:
Preheat a medium size heavy based saucepan, with oil and butter.
Add the onion, pre-seasoned with Green Onion Seasoning and stir-fry together with the potatoes, carrots and Masala Spice.
Cover the vegetables with baking paper. Put the lid on the saucepan, turn the heat down and ‘smoor’ the vegetable mixture slowly for 20 minutes until soft and aromatic.
Add boiling water and Vegetable Stock Powder and cook for a further 15 minutes.
Liquidise the soup until smooth.
Taste for seasoning.
Serve in warm soup bowls garnished with a swirl of olive oil and a sprig of fresh parsley or thyme.
Variation
Instead of potatoes, use 3 medium parsnips.
Carrot and Potato Soup
Simple and simply delicious!- Serves: 4
- Recipe Category: Soup
- Products in this recipe:
You Will Need:
Method:
Preheat a medium size heavy based saucepan, with oil and butter.
Add the onion, pre-seasoned with Green Onion Seasoning and stir-fry together with the potatoes, carrots and Masala Spice.
Cover the vegetables with baking paper. Put the lid on the saucepan, turn the heat down and ‘smoor’ the vegetable mixture slowly for 20 minutes until soft and aromatic.
Add boiling water and Vegetable Stock Powder and cook for a further 15 minutes.
Liquidise the soup until smooth.
Taste for seasoning.
Serve in warm soup bowls garnished with a swirl of olive oil and a sprig of fresh parsley or thyme.
Variation
Instead of potatoes, use 3 medium parsnips.