You might already have noticed: I really love soups! They are so versatile and can be so full of yummy veges!
This is one of my favourite versions. It contains some ground mild and hot paprika, which gives it a good kick – and it surely warms you up on those colder days of the year.
It tastes best if you let it cool down and heat it up again before serving. This way the flavours spread nicely
For 4 portions you’ll need:
1 small onion
2 tablespoon cooking oil (I prefer coconut-oil)
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoon mild paprika
1/3 teaspoon hot paprika
2 tablespoon tomato paste
3 1/2 cups water
Peel and chop the onion into fine cubes.
Also peel and cut the kumara and beetroot into bite size chunks. Chop the carrot in slices and the cabbage into bite size pieces.
Heat the olive oil in a large sized pot and fry the onion and cabbage until it gets a little brown.
Sprinkle with the paprika and stir through well.
Add the water, salt, pepper, bay leaf and tomato paste.
Chuck in the carrot and beetroot and bring to boil.
Simmer on low heat for approx. 5-10 minutes.
Then add the kumara and let simmer for another 5 minutes (until the kumara is soft). If you’re planning to have the soup later, don’t let it cook that long so the veges don’t get too soft.
Enjoy with a splash of chopped parsley or coriander