Vegetable soup

Ingredients

• 1 large (abt 170g) potatoes - cut into small cubes
• 1/2 (abt 100g) zucchini - cut into small cubes
• 100g button brown mushrooms - cut into pieces of two or four (depending on the size)
• 15 cherry tomatoes - cut into two
• 1 small (abt 80g) onions - chopped
• 6 garlic - chopped
• 20g butter
• 1 bunch coriander leaves - cut into long pieces
• salt to taste

Herbs:

• 1 tsp dried oregano
• 1 tsp dried mint leaves
• 1 tsp dried basil leaves
• 2 bay leaves
• 1 1/2 tsp crushed black pepper

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Preparation

• When butter is heated, saute the onions and garlic to soften for a few mins.
  Add in the cherry tomatoes and keep stirring for another 5 mins or so.
  Put in the zucchini, potatoes and mushrooms. Give a good stir and pour in about 3/4 litre of water. Now goes in all the spices.
  Stir and let it simmer over low heat. Once the soup starts to bubble, off the heat and stir in the coriander leaves.

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