Boiled Vegetable Soup

Today is Saturday, the day for spring cleaning. With all that’s to be done, there is not enough time to make a full course meal so I am having a boiled vegetable soup and French Stick. I find that the Bread Basket at Nakumatt Oasis Mall in my city, Kampala has the softest and nicely baked French stick. But you can find it at any store nearest to you.

For my Boiled vegetable soup I will need the following ingredients:

• I big table spoon of olive oil or vegetable oil
• 2 large onions
• 2 large red tomatoes or you can use tomato paste
• I really large Irish potato
• 2 long and think carrots
• ½ cup of fresh green peas
• ½ teaspoon of mashed garlic
• ¼ teaspoon of pounded/crushed ginger
• Enough water to make a soup
• 1 pinch of salt or as desired
• 1 teaspoon of Royco or any vegetable cubes

Procedure

• Chop the onions, tomatoes, Irish potatoes and carrots into small cubes
• Place the onions, tomatoes and fresh peas in a large enough pan with water to boil
• Add the ginger and garlic
• Add the oil and the salt
• Place on fire at moderate heat and cover
• let it  boil till the fresh peas are a little tender
• Add in the Irish potatoes, carrots and Royco or cubes
• Cover and let it boil till all the vegetables are tender
• Serve hot in a soup cup or bowl with buttered French Stick or boiled rice

Point 1. When chopping the other vegetables, they should be in sizes as small as the fresh green peas or slightly bigger. Remember  food should not just taste good but also look smart in your plate

Point 2. In vegetable meals we add more garlic than ginger.

Point 3. In meat and sea foods we add more ginger than garlic

Point 4. Irish and carrots get tender so fast so do not boiled together with fresh peas which takes longer to tenderize