Vegetable soup

Meal type: Lunch
Two serves
40 minutes of cooking


1 onion
1 stick celery
1 clove garlic
1bsp olive oil
1 carrot
1 medium potato
Other vegetables of choice (here I used aubergine, fennel and parsnip)
1 stock cube
1 tsp cumin
Mixed herbs
500ml water


  1. Chop the onion and celery finely, crush the garlic and fry all of them together in a saucepan in the olive oil until soft.
  2. Dice up the other vegetables into small chunks, add to the pan with the stock cube, the herbs and the cumin.
  3. 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.
  4. 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.

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