‘Autumn is here early it seems and this soup gives a boost of vitamin C and is loaded with ingredients that are good for us. It is gluten free and diabetic friendly. For a vegan or lactose free recipe, leave out those delicious gbejnas.’
You will need :
4 medium carrots
1 medium onion
1 large garlic clove
1 medium sweet potato
Juice of 1 orange
1/8 teaspoon ground coriander seeds
1/8 teaspoon grated orange zest
50ml tomato polpa
1 Oxo Herbs and More Stock Pot
1/4 cm fresh turmeric root
1 tablespoon olive oil
1 hard or soft gbejna
Salt and pepper to season if desired
Place the olive oil in a large pot on low heat. Chop the vegetables roughly and place in a large pot. Heat through and stir. Add the stock pot and then top the vegetables with water. Immerse the vegetables with water, add the bay leaf, fresh turmeric root and the tomato polpa.
Cook on medium heat and bring to boil, lower heat then add the orange juice and zest. Cook for around 35 minutes. Check that the vegetables are cooked. Remove from heat and cool. Take out the bay leaf. Use a hand held blender to purée until it is very smooth.
Reheat and serve topped with a fresh gbejna or use grated mature gbejna.
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Filippo Berio Olive Oil and XTra Tomato Polpa by Rimus Group
Oxo Stock Pots, Saxa Salt by Premier Foods at George Borg Ltd
Dried Herbs by Good Earth
Fresh vegetables and herbs by Big Fresh Mosta, Oscars Fruit and Vegetables Paola and Barbuto [organic]