(keep them organic and local if possible)
4 mid-size carrots (~450g)
2 stalks of celery (~150g)
2 cloves of garlic (if you don’t like it, leave it out)
1 rather big zucchini (~450g)
1 broccoli (~450g)
1-2 tsp turmeric
Dash of black pepper
1-2 tsp jeera cumin
Dash of ginger
Dash of fenugreek
Sea salt to taste
1 litre of water (start with this, but add if needed, veggies should be nearly covered with the liquid)
Some spinach leaves
How to make it?
Prepare your pot, for this amount minimum 3 litres of volume. Boil the water in the pot directly or in your water cooker first. Wash your veggies well. The carrots take about 15-20 minutes to get done, so start with them. Scrub them or peel them and put into pieces. Put into the boiling water, add salt. Next the celery (cooking time about 12-15min): cut into pieces and add to the pot. Add the hard piece of the broccoli (cooking time about 10-12min), the skin removed and cut into chunks. Add the spices and the garlic, if you use it. Allow to simmer about 10-12 minutes, so that the carrots are soft outside but still crunchy inside. Add in the zucchini (cooking time 5-7 min) and rest of the broccoli (cooking time 5-7 min). Let simmer another 5-7 minutes, or until tender. Remove from heat, add parsley and spinach leaves, or any other fresh herb you wish to use such as basil or coriander. Use a blender to make the soup smooth and creamy, or enjoy it with all its’ chunks. Bon appetite!
Optional spices: cayenne pepper, chilli powder, cinnamon..
Optional herbs: basil, coriander, oregano, thyme, rosemary…