Indian vegetable soup

Ingredients for 2 servings:

• 80 g zucchini
• 80 g leek
• 80 g carrot(s)
• 80 g cauliflower
• 1 tomato(s)
• 1 pepper, green
• 150 g potatoes
• 50 g sugar snap peas
• 70 g ginger
• 3 tbsp oil
• ½ tsp cumin
• 1 tsp ground turmeric
• 250 ml vegetable stock
• 1 garlic clove(s)
• ½ bunch coriander leaves
• salt and pepper
• 2 tbsp lime juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and clean the vegetables. Slice the zucchini, leek, and carrots. Quarter the tomatoes, remove the seeds, and cut into strips. Divide the cauliflower into florets. Cut the peppers into strips. Peel and slice the potatoes. Peel and finely chop the garlic and ginger. Heat the oil. Add the peppers, garlic, ginger, and cumin and sauté. Add the vegetables—except the snow peas and tomatoes—and fry for 2 minutes. Pour in the vegetable stock and stir in the turmeric. Simmer for 7 minutes. Add the snow peas and tomatoes. Cook for about 3 minutes. Season the soup with lime juice, salt, and pepper. Roughly chop the coriander. Sprinkle over the soup and serve. Tip: Lassi goes very well with this soup.