Soup for the soul

Recently, I decided to make some sort of soup for Spud for the sakes of variety and versatility.

It turned out to be quite delish and for the first time of making baby food, this is certainly something I would not mind eating myself.

Here's the recipe:

Ingredients:

• 2 small shallots chopped finely
• 1 garlic (pressed)
• 1 carrot (diced)
• 1 potato (diced)
• Some cabbages (roughly sliced)
• 2 teaspoon coriander powder
• half a teaspoon of cumin (more if you prefer a stronger taste)
• Mung bean vermicelli (soaked till soft in water)
• chicken stock (I use non-MSG stock-cube)
• 3-4 cups of water
• 1 tablespoon parsley
• Salt to taste 
• Olive oil

Method:

1. Fry the  shallots and garlic in 2 tablespoon of olive oil
2. When they turn a little brown, add the potato and carrots and stir fry for about 5 minutes
3. Add in the coriander powder and cumin
4. Add in chicken stock and water
5. Bring it to boil
6. Turn down the heat a little and add parsley and salt to taste
7. Add the softened mung bean vermicelli
8. Stir well and simmer for another 10 -15minutes before serving or putting portions of it in an ice-cube tray

That really is soup for the soul.