Usually soups are made with vegetable, beef or chicken broth or stock. In today’s recipe that I am sharing with you, I add no broth or stock. I only add 2 spices and salt, because–you know–as they say salt is not considered a spice, it’s a mineral. Anyways, they are: curry powder, cumin, and salt of course.
This recipe has been handed down to me from my mother. One day over the phone I asked her for this recipe, and she told me the ingredients and how to make it step by step. It is so easy that I memorized it quickly, and it is so simple and quick to make.
Let me give you a few notes before heading to the recipe:
- You have the option to add more vegetables if you like.
- If you prefer thicker soup, add about 3 tablespoons of oatmeal after adding in the water.
- If you want half the portion, just divide everything in half.
- This recipe asks for 1 cup of canned corn, if you can find organic corn in your market, it is even better to use. However, if you do use canned corn, make sure to rinse it before adding it in.
- You will pour 1.7 litres of boiled water over the vegetables. Usually, most kettles have a maximum of 1.7 L. So, start heating the kettle after Step 1 in the directions below.
- You also have the option to sprinkle a handful of parsley over the soup once it is done cooking.
Yields: ~10 portions
Prep Time: 10-15 mins
Cook Time: 25-30 minutes
Total Time: 45 minutes
4 TBSP olive oil
3 cloves garlic, minced
1 onion, diced
2 medium-large sweet potatoes, peeled and chopped
2 small zucchini, chopped
3 medium sized carrots, peeled and diced
1 cup corn
1 TBSP salt
1 tsp curry powder
½ tsp ground cumin
1.7 litres boiled water (~7 cups)
- Heat olive oil in a large pot over medium-high heat. Add onions, garlic, and ½ tsp ground cumin. Saute for 2 mins. Meanwhile, heat the kettle
- Stir in the sweet potatoes and carrots and saute for 3 mins, stirring occasionally.
- Add the zucchini and corn, and saute for 1 min.
- Sprinkle salt and curry powder, and mix all ingredients together.
- Pour the boiled water, and stir.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.
- If you prefer to add parsley, stir in the parsley after you turn off the heat, serve warm.