Here is my famous vegetable soup recipe
INGREDIENTS
3 tablespoon Olive oil
1 1/2 tablespoon butter or margarine (for vegans use a vegetable-based product)
3 tablespoon flour
1 Onion, finely chopped
2 Carrots peeled, chopped
1 red bell pepper finely chopped
1 large courgette cut into small pieces
1 cup of any type mushroom cut into small pieces
1 tablespoon garlic finely minced
3 medium-size potatoes, peeled, cut into small cubes
1/2 cup frozen peas
1/3 cup dill
Salt to taste
Pepper to taste
1 tablespoon paprika
1 teaspoon chilli powder optional
Vegetable broth or water
INSTRUCTIONS
Add oil and half tablespoon butter or margarine in a large pot and heat it over medium-high heat.
Add onion, carrots and potato and cook for 5 minutes
Add the courgette, mushroom and bell pepper cook another 5 minutes
Then add the flour and keep string for 5 minutes.
Now it is time for the vegetable broth or water. The trick is water needs to be cold when adding, stir until the soup gets thicker, turn the heat down
Cover and cook for about 20 minutes until potatoes and carrots become tender.
Add peas and cook for about 10 minutes.
In a small saucepan melt the rest of the butter or margarine, add garlic and paprika, cook for 2 minutes, mix into your soup and add your dill
Serve and enjoy!
