Ouma's Comforting, Healthy Vegetable Broth

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons olive oil
• 1 large onion
• 1 large potato (or use 2 smaller ones)
• 1 large carrot (or use 2 smaller ones)
• 1 teaspoon fennel seed
• 1 teaspoon mustard seeds (can sub cardamom seeds)
• 1 teaspoon coarse black pepper
• 1 teaspoon coriander seed (powder or crushed)
• 1 lb sweet potato, peeled, cut into chunks
• 2 cups vegetable broth (or stock, from granules or cubes)
• 1 cup orange juice, freshly squeezed
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon sugar
• 2 teaspoons salt, maybe more, to taste

Recipe

• 1 prepare the vegetables.
• 2 measure the spices and prepare the ginger, and keep.
• 3 make the broth/stock with hot water and cubes or granules, and press out the orange juice. also add to the juice any orange flesh which comes loose in the juicing process.
• 4 heat the oil in a large pot, and add the chopped onion, chopped potato and carrot(s). stir well.
• 5 when the vegetables have softened slightly, add the fennel seeds, mustard or cardamom seeds, pepper and coriander.
• 6 stir well and let the spices fry with the vegetables for a minute or two. add a little bit more oil if necessary.
• 7 add the sweet potato chunks (or butternut) to the pot, and also add the broth (stock), orange juice, ginger, sugar and salt.
• 8 stir, bring to a simmer, turn heat low and put on lid at a slight angle.
• 9 simmer until the vegetables are soft, about 30 minutes.
• 10 pour the soup carefully into a processor, and process until fairly smooth. taste for seasoning: you might want to add more salt.
• 11 can wait in pot to be reheated a couple of hours later, or cooled completely and refrigerated for the next day.