Celery, Carrot & Cumin Soup

Celery, Carrot & Cumin Soup

1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
8 sticks celery, sliced lengthwise and finely chopped
8 carrots, chopped
3 medium potatoes, chopped
2 tsp dried cumin
3 cups vegetable stock
a splash of cream (optional)
salt & black pepper to taste

Saute the onion, garlic and celery in the olive oil until tender. Add the carrots and potatoes and cook gently for 5 minutes, before adding the cumin. Add the vegetables stock and bring to the boil. Simmer gently for 30 minutes. Add a splash of cream and season to taste. Sprinkle some spring onions and cayenne pepper over the soup before serving.

Serves 4 - 6

Graham and I really enjoyed this soup. It was a simple soup, but very tasty. I added a splosh of cream to the soup, because I had some to hand, but it was equally nice before I added it. It is another one of those, clear-out-the-fridge recipes. I seem to make a lot of soups this way, but I do so hate to throw food out.