Ouma's Comforting, Healthy Vegetable Broth

Ingredients

• 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

Directions

1. 1

   Prepare the vegetables.

2. 2

   Measure the spices and prepare the ginger, and keep.

3. 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. 4

   Heat the oil in a large pot, and add the chopped onion, chopped potato and carrot(s). Stir well.

5. 5

   When the vegetables have softened slightly, add the fennel seeds, mustard or cardamom seeds, pepper and coriander.

6. 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. 7

   Add the sweet potato chunks (or butternut) to the pot, and also add the broth (stock), orange juice, ginger, sugar and salt.

8. 8

   Stir, bring to a simmer, turn heat low and put on lid at a slight angle.

9. 9

   Simmer until the vegetables are soft, about 30 minutes.

10. 10

    Pour the soup carefully into a processor, and process until fairly smooth. Taste for seasoning: you might want to add more salt.

11. 11

    Can wait in pot to be reheated a couple of hours later, or cooled completely and refrigerated for the next day.