VEGGIE SOUP ALA YOLANDA
Onion fried with baby marrow and one whole small Bok Choi.
3 small potatoes diced,
3 large carrots diced,
3 leeks chopped,
2 tablespoons of vegetable salt/stock powder,
about 2 liters bottled water.
1 flat tablespoon of brown sugar.
Salt and black pepper to taste.
Cook for about 1/2 hour or till potatoes are soft.
Lightly blend with hand blender ( not purée): I like a little substance to my soup.
On the side fry a small pack of bacon, but don’t add to the soup.
Line your soup bowl with raw, washed spinach, add a ‘pinch’ of fried bacon and add your boiling soup over. (This will wilt the spinach).
Serve with a spoonful of sour cream.
Delicioso!!!
Recipe and Photo: Yolanda Cook
