So growing up in tropical Kenya, and following my dad with his Government office transfers every 3 years, we met and socialised with a variety of people Goans, Hindu punjabis, Sikhs, Sindhis, Gujaratis etc who made differing cuisines in their home. We exchanged recipes and were in and out of each others homes, cooking and eating together. Of course credit to the local African Kenyans who introduced us to ugali and greens!
I can’t recall where and how it came about but I do remember vividly that my mum made it many times, usually with fresh home-made spiral bread and to accompany roast chops, roast chicken etc. It’s a simple recipe but everytime I make it, it conjures up my lovely childhood with loving parents and sibs. Aaaah!
Taj vegetable soupPrint Recipe
- 1 litre (2 pints) water
- 2 medium sized carrots cut into thin rounds
- 1 small onion sliced
- 1 cup fresh/frozen peas
- 1 cup cabbage
- 2 small fresh tomatoes sliced
- 1 small potato cut into cubes
- 2 tbs butter
- 1 cube vegetable/chicken stock (optional)
- Salt to taste
- Crushed black pepper to taste
- 2 tbs porridge oats (optional)
Add the water into a large pot and bring to a boil.
Add the carrots to the water. Cook on a rolling boil for 10 minutes.
Add the onion, peas, cabbage, tomatoes and simmer for 10 mins, then add the potatoes and butter. Add the stock cube if using.
Keep on a rolling boil for 20 mins until all vegetables are cooked.
Add the salt and pepper.
Add the porridge oats if using and cook for a further 10 mins to thicken the soup.
Serve piping hot with fresh garlic bread or serve as a starter for a roast meal.