|1||onion — medium, finely chopped|
|2||carrots — peeled and chopped|
|1||celery — stalk and leaves chopped|
|2||garlic — cloves, peeled and minced|
|1 tsp||fresh ginger — peeled and grated|
|2||fresh rosemary — finely chopped|
|1||fresh thyme — finely chopped|
|1 tsp||smoked paprika|
|1 tsp||garlic — powder|
|1 1/2 cup||tinned tomatoes — chopped|
|6 cup||vegetable stock|
|2 cup||butternut — cubed|
|2 cup||orange sweet potato — chopped|
|1 1/2 cup||sweet corn|
|1 cup||bulgar wheat|
|1 cup||peas — frozen|
|1 cup||baby spinach|
Heat olive oil in a large pot over medium-high heat. Add onions carrots and celery and sauté for 3-4 minutes then add garlic + ginger and cook for a further 1 minute.
Add freshly chopped herbs, paprika, garlic powder, tinned tomato and vegetable stock, allow to simmer for 5 minutes then add your butternut, sweet potato, corn kernels and basil leaves.
Cover your pot with a lid and cook for 10 minutes.
Add your bulgur wheat and cook for a further 10 minutes. Check for seasoning and lastly add your frozen peas and baby spinach. Simmer for 5 minutes
Divide your soup into bowls and top with some cheese and fresh parsley. Serve warm.
Reprinted with permission from Lerato Mokonyane, follow on Instagram.