This vegetable sour soup packs many different flavors and aromas but for me, the fact that it’s spicy, sweet and sour, all in the same time, makes it a winner all year round.
Start by prepping the vegetables as needed: peel, chop or slice them as indicated in the ingredients list.
Add all the veggies into a soup pot (I used a 5L cast iron pot), including white and black pepper, bay leaves and fresh basil.
Cover everything with water (2-3 cm on top of the ingredients) and bring to a boil.
Cook on medium heat for about 20 min, or until the hard vegetables become tender (just taste one or two with a fork).
Now it’s time to take care of the sour taste … Add freshly squeezed lemon and lime juice, as well as salt. Using a wooden spoon, mix gently to incorporate everything into the soup.
Almost ready! Let the soup simmer for 5-10 minutes until it develops that sour taste that we’re after.
That’s it! Remove from heat, and serve as is or with 1-2 tbsp of full fat sour cream added into each soup bowl. Enjoy!
Notes
I don’t defrost the vegetables prior to using them in my soup and that works very well, plus it saves me precious time.In order to enrich the flavor and texture of this sour soup, you can add 1-2 tbsp of full fat sour cream into your soup bowl. This is a must try!Using bay leaves and basil leaves with certainly add a lot of flavor to your soup, but will also leave your kitchen smelling very nicely hours after you’ve finished cooking.