This soup was born out of two reasons:

a) the need/desire to use up a number of green vegetables

b) the challenge of making something very healthy taste good (some think that this war is impossible to win, but so not true)

The following amounts make 2 portions. You will need:

    • 1 large onion, sliced
    • 2 cloves of garlic, minced
    • 2 long celery sticks, chopped
    • 1 medium courgette, sliced
    • 1 tablespoon turmeric
    • 2 teaspoons medium curry powder
    • 1 fennel bulb, chopped
    • 1/2 a low salt, low carb vegetable cube dissolved in about 600ml of water

Fry the onion, fennel, garlic, turmeric and curry in coconut oil. Nowadays I mostly use coconut oil for cooking, but feel free to use butter or vegetable oil, or a mixture of both to avoid burning the garlic.

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 Add a dash of water (or wine if you prefer) to cook the onion until it becomes translucent and soft without burning.

Next add the courgettes and celery and stir continuously for a few minutes. Add your stock and let it simmer for 20 minutes.

Test it to check whether the vegetables have cooked sufficiently. Blend or crush slightly to break down the larger pieces of vegetable (unless you were patient enough to chop up your vegetables into tiny pieces to start with) and serve with a few gratings of goat’s cheese and freshly ground pepper. This soup reheats well.

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Comments are appreciated.. say your bit!