Ingredients
Units
Scale
- 700 g/25 ounce mixed frozen veggies (I used a mix of carrots, red kuri squash, tomatoes, zucchini and bell pepper)
- 1 onion
- 1 large potato
- 4–6 cups of vegetable broth
- 1,5 cups of fresh or frozen corn
- 1 tsp turmeric
- 1,5 tsp apple cider vinegar
- 1/2 tsp cayenne pepper
- 1/4 cup of fresh dill
- 2 cloves of garlic
- 1 tsp fresh, grated ginger
- salt, pepper
To serve
- 1/2 lemon, juice
- 1 cup of chopped spinach
- handful of peanuts
Instructions
- Cut potatoes and onion into smaller pieces and add to a large pot with the frozen veggies, broth, turmeric, vinegar and cayenne pepper. Cook for 15-20 minutes or until the veggies are soft.
- Add dill, minced garlic and grated ginger, then using a blender or a handheld blender, puree the soup until creamy. Season with salt and pepper.
- Transfer soup back to the pot, add corn and cook for 2-3 more minutes, until corn is cooked. Serve warm with lemon juice, spinach and peanuts on top. Enjoy! (And get well!)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup