I used to never make soups. Not because I don’t like them, to the contrary; but because I thought they are complicated to cook (crazy, right!). It just shows how we sometimes make things more complicated in our head and refuse to try them out. 😛

When I made my first soup I was really proud of myself and became more confident as I saw, that this is probably the easiest dish I can prepare for my family. I have always loved soup. I grew up eating lots of it. In fact, the recipe I am about to share with you is my grandmother’s recipe. This soup just brings so much childhood memories, that I can really call it Soul Food! Not only warming for the soul, soups are a great addition to your winter menu. They warm you up, hydrate you and provide you with some additional vegetables. I always make a big pot of soup, this way I am stocked for a few days. There is nothing better than coming home to a warm, home cooked soup, don’t you agree? 🙂

My grandmother uses an egg at the end of making the soup. The egg gives the slightly cloudy and yellow colour of the soup. If you don’t eat eggs, simply omit this step, your soup will be just as good.

Here is what you will need for this veggie soup.

Vegetable Soup

• Servings: 8-9
• Time: 40min
• Difficulty: easy
• Print

Ingredients

• 1 onion, chopped in cubes
• 2 garlic cloves, mashed
• 4 celery sticks, chopped in cubes
• carrots, chopped in cubes
• 1 or 2 red bell pepper, chopped in cubes
• 3 potatoes, peeled and cut into quarters
• 2 tbsp olive oil or ghee
• handful of fresh parsley
• juice of half a lemon
• 1 egg (optional)
• two cubes of low sodium vegetable stock
• about 3 lt filtered water (if you like a thicker soup add less water, if you like it runnier, add more)
• 3 tbsp savory herb (you can also use Herbs de Provence)
• 1-2 tsp chilli
• salt and pepper to taste

Directions

1. Take a big pot and start by sautéing at medium to high heat the onion and garlic with the Ghee or olive oil.
2. Add the celery, carrots, and bell pepper and sauté for another few minutes until they become fragrant and slightly soft.
3. Add the water and vegetable stock and bring to a boil.
4. Now add the potatoes, cover the pod with a lid, and continue boiling until the potatoes are cooked through.
5. Take the egg and beat it in a separate bowl. Use a soup ladle to very slowly add some of your soup into the egg bowl while stirring your egg mix.Keep adding the soup until you fill your egg bowl to the brim with soup. Be sure to pour the hot soup mixture very slowly so not to shock the egg into coagulating. Once your bowl is full, start doing the reverse by adding your egg+soup mix into your soup pot using your ladle. I recommend adding the ladle into the soup and slowly letting it submerge into the pot.
6. Now add juice of half a lemon, dried herbs, chilli and some salt & pepper to taste. Finish with a handful of chopped parsley.

Enjoy!