The best soup

As I never remember what and how I cook I've decided to write it down before the taste of it left my mouth.

Put peeled and diced 4 middle size grown up potatoes to boiled water with a pinch of salt and a bay leaf.

Freshly ground thyme seeds and black pepper, dill seeds (1/4 of a tsp each), finely chopped a clove of garlic add to the preheated frying pan with about 4 tbsp of rapeseed oil.

Stir together handful of aubergine diced, add parsnip (one small or half of a big) finely chopped in long sticks, then a carrot finely chopped in long sticks, then a third of green sweet pepper diced, add 2 tbsp of butter spread (like clover), then 1/4 of a tsp of linseed. When it all crisp and brown add 2 tbsp of sun-dried tomato purée and stir while heating gently for 5 minutes.

When potatoes boiled for 15 minutes add handful of frozen petite pois to the cast iron pan and 5 minutes later the mix from a frying pan.

Then add 3 tsp of potted chopped anise beet-root. Turn the heat off and leave soup under the lid for 10 minutes while toasting 4 slices of sunflower seed bread to butter them afterwards.

Serve the soup adding 2 tsp of organic yoghurt per serving and sprinkle finely chopped parsley on top.

Recipe for two.

Beetroot improves your memory.

Very this season and warming up.

Budget cooking.