Country Vegetable Soup

Ingredients

• 2 tablespoons margarine [or butter, olive oil, rapeseed oil, etc.,or ½ cup vegetable stock]

• 140 grams carrot [1 medium-large, diced]

• 170 grams swede [⅓ medium swede, diced]

• 240 grams potatoes [1 medium-large, diced]

• 75 grams celery [1-2 sticks, diced]

• 150 grams leek [1 medium-large, thin sliced]

• 4 cloves garlic [if small cloves use a few extra]

• 130 grams onion [1 medium-large, diced]

• 1.2 litres vegetable stock [hot]

• ⅛ teaspoon turmeric powder [add extra if liked]

Method

1. Dice the carrots, potatoes, celery, swede, leeks, onions into small pieces. It doesn't have to be perfect dice just rough chopped.

   Fine chop or mince the garlic.

2. Melt the margarine or butter, or heat the oil or a half cup of veggie stock in the soup pot.

3. Add the vegetables, potatoes and garlic. Stir well.

4. Place the lid askew over the pot, and over a low-medium heat saute the veggies for 15 minutes.

   Stir a few times during cooking. If the veggies are starting to stick to the pan just add a few tablespoons of water to loosen them up.

5. After 15 minutes, stir through the ground turmeric. You can add a few extra pinches of turmeric if liked.

6. Pour in the hot vegetable stock and season with salt and black pepper.

7. Bring to a boil, lower the heat and simmer for 15 minutes or until the veggies are soft.

8. Check the seasoning and add extra salt and black pepper if required.

9. If preferred the soup can be blended with an immersion stick blender or food processor.