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Ingredients:
- Four medium white potatoes peeled and diced
- Four medium carrots sliced.
- A quarter Kent pumpkin, peeled, chopped and remove the seeds.
- One peeled sweet potato diced.
- Two large brown onions peeled and diced.
- Add water to cover the vegetables.
- Two tablespoons of extra virgin olive oil.
- Crumble one vegetable stock cube.
- A teaspoon of Himalayan pink salt.
- One tablespoon of garlic powder.
- One tablespoon of mixed herbs.
- One tablespoon of black pepper.
- Squeeze half a lemon juice and pour it into the pot.
- One tablespoon of Victoria Spices Curry powder.
- Keep stirring the soup. Cook until tender and let it stand for ten minutes.
- Please use a hand mixer until the soup is liquid, then serve.
Contributed to Nature’s Trinity by Claudio Azzopardi