Comfort Food Series: Potato, Celery and Carrot Soup

I love it when things just work out.
Sometimes you want something hearty, and guilt free, something that is easy on your body and soul.

Anyone who knows me knows that I can live off of soup and salads for the rest of my life.
One of the main reasons is that they are so fuss free, yet so full of color and flavor; but my main reason for trying at least to eat what I think is a healthy diet is the 'feel good' vibe you get off of it.
I love the good vibe more than anything else, you are full, and comfortable, you can eat enormous portions and still feel energized. I find that with unhealthy foods you feel lethargic afterwards, and tired, and groggy, eurgh. I absolutely HATE that feeling, and I know you can feel insanely satisfied, and sometimes over satisfied with a big meal, but not feel tired afterwards.


So when I say things work out this is what I mean:

1. Creamy,
2. Vegan,
3. Low calorie,
4. Fat free/ low fat
5. Hearty,
6. No fuss.

This soup is my own recipe that I created when I had a tonne of potatoes that I couldn't decide what to do with them.

serves: 6 people
Serving size: 3/4 cup

INGREDIENTS

-1 kilo potatoes cubed into small pieces
- 3 large carrots, diced into small bite sized pieces
- 1 cup green peas
- 4-6 stalks of celery

- Cooking Spray/ cooking oil
-1 large white onion, chopped/ grated
- 2 tomatoes, sliced
-  2 TBLSPNS tomato paste,
- half an inch ginger
-2 cloves of garlic
-salt
- a pinch of black pepper, cumin and thyme
-3 cups or more of vegetable broth


DIRECTIONS

- In a pot/ pan , lightly fry the onions until translucent. As the onions are cooking, finely grate/pound garlic and ginger with salt.*
- Once the onions are cooked ttranslucent or golden brown, add the ginger-garlic paste and fry until fragrant...don't burn the ginger and garlic or your soup will become bitter.
-Add in your spices, and fry lightly. Please do not burn this...
- Then cook in your tomatoes, until soft.
-Add potatoes and two cups of the broth.
-Cover and let boil until slightly tender. Around five minutes if your potatoes are smaller cubes.
- Once the potatoes are slightly tender, add in the celery, peas and the carrots, adjusting salt according to preferences.
-Cover and let cook until the potatoes are completely tender, that a fork or knife can cut through, and the carrots are also cooked but crunchy. Again, this is for preference. Some people like their carrots tender, others like me, like them slightly crunchy.
-If you feel like the soup has reduced, add half a cup of the remaining broth
- Reduce heat to a simmer.

- This is where it gets tricky, if you have a blender, use it, if not, use a potato masher. Personally I Prefer to blend because the smoothness is consistent.
-If blending, you need to be careful that you don't get injured, I know this cause I have had hot soup splashing on me and its not fun!
- Blend 3/4 of the contents in the pot, if you want some lovely chunks of potatoes, peas and carrots in your soup, or you can blend the whole thing for a creamier soup
- All the while your heat is still on simmering, so you have to be quick. If you find that you are unable to be fast, just switch off the heat.
-Return blended soup to the pot and stay on low heat, as you add the remaining half a cup- one cup of broth depending on how thick or thin you like it...

Serve hot, with bread, rice and a cheeky teaspoon of chevda.

Love, me,

Lola