Minoo prepared four recipes for the South Arm Community Kitchen for this meet. We started with a simple, colourful, lively and warming soup.

The simple carrot and celery is spiced up with curry powder. You can add any leftover food like ham or roasted chicken shreds into the  soup to make it more appealing to kids. The addition of potatoes or grains will make it more creamy and hearty.

Ingredients

• 1 tablespoon of olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 6 medium carrots, diced
• 4 large sticks of celery, diced
• 4 cups water or vegetable stock
• salt and pepper to taste

Source: this recipe is adapted from Vegan Family House (UK)

Instructions

Fry the onion and garlic in the oil for a few minutes. Add the carrots and celery.

Add the curry powder and fry a bit more to release the flavours.

Add water and bring to a boil. Lower heat and cook gently until the vegetables are tender. Season with salt and pepper to taste. You may whiz the soup in a blender to have a smooth broth or enjoy them chunky like we do.