Meal type: Lunch
40 minutes of cooking
1 stick celery
1 clove garlic
1bsp olive oil
1 medium potato
Other vegetables of choice (here I used aubergine, fennel and parsnip)
1 stock cube
1 tsp cumin
- Chop the onion and celery finely, crush the garlic and fry all of them together in a saucepan in the olive oil until soft.
- Dice up the other vegetables into small chunks, add to the pan with the stock cube, the herbs and the cumin.
- Cover with boiling water and simmer for 30-40 minutes. Sample one piece of each kind of vegetable you have used to check if it is done.
- If you like a thick, smooth soup puree it all in a blender; if not, puree half the soup and add it back to the pan to make a lumpy but thick soup.