Vegetable soup for the cold season

Ingredients for 2 servings:

• 1 jar vegetable stock, approx. 400 ml
• 400 ml water
• 8 small potatoes, waxy
• 2 m.-large carrot(s)
• 1 piece(s) ginger root, thumb-sized
• 3 garlic cloves
• 4 small shallots (very small)
• 1 tbsp marjoram, dried (fresh is better, of course)
• 3 bay leaves
• 1 large leek(s)
• 1 tsp, heaped salt
• 1 tbsp black cumin
• 4 tbsp olive oil
• possibly black pepper, freshly ground, if required

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light, vegan, simple and still very tasty

Place the vegetable stock in a large pot with 400 ml of water. Peel and dice the potatoes and carrots. Peel and slice the ginger. Peel the garlic, but leave it whole. Peel the shallots and leave them whole if they are very small. Otherwise, halve them at most and add everything to the gently simmering broth. Add the marjoram and bay leaves. Simmer for about 10 minutes. Meanwhile, slice the leek into rings and add it to the broth after 10 minutes. Carefully season with salt and add the black cumin. Simmer gently for another 10 minutes. When the vegetables have the desired firmness, turn off the heat. Remove the ginger, bay leaves, and garlic cloves, if desired. Add the olive oil and freshly ground pepper if desired. Tip: The soup can be made more filling by adding ingredients such as kritharaki (Greek durum wheat pasta) cooked separately.