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Onion, Carrot, Kūmara and Potato Soup

An easy vegan and gluten free recipe that a group of children can help make for a healthy lunch. Serves: 6

 

What you need (choose small/medium sized vegetables)

2 onions
2 cloves of garlic
2 tsp vegetable oil
2 carrots
1 orange kumara
2 potatoes
2 vegetable stock cubes
4 C (1 litre) water
Salt and pepper to taste

 

The recipe – how to make

  1. Scrub and chop the vegetables to make roughly one cup of each.
  2. Heat the oil in a large saucepan and then add the onion and garlic.
  3. Cook for ten minutes on a low-medium heat to soften but not brown.
  4. Place all the other ingredients except the seasonings into the saucepan and bring to the boil.
  5. Reduce heat and let simmer for 20-25 minutes until all the veggies are soft.
  6. Blend the soup to make it smooth, season and serve.

N.B.: this soup freezes well