You Will Need:

Soup

3 T (45 ml) butter or half butter and half olive oil
1 medium/large onion, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 medium potatoes, peeled and cubed
5 medium/large carrots, peeled and cut into coins
2 t (10 ml) Ina Paarman’s Masala Spice
4 cups (1 litre) boiling water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder

Soup

3 T (45 ml) butter or half butter and half olive oil
1 medium/large onion, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 medium potatoes, peeled and cubed
5 medium/large carrots, peeled and cut into coins
2 t (10 ml) Ina Paarman’s Masala Spice
4 cups (1 litre) boiling water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder

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.