Ingredients

2 tbsp

olive oil

onions, finely chopped

celery sticks, finely chopped

cloves of garlic, finely chopped

1 tsp

ground cumin

1 tsp

ground coriander

1/2 tsp

ground turmeric

bay leaves

1/4 tsp

ginger powder

225g

carrots, peeled & diced

400g

swede, peeled & diced

1 tsp

vegetable bouillon powder

600ml

water (+ extra if needed)

to taste

sea salt & black pepper

to garnish

a sprinkling of Aleppo chilli, dried chives & olive oil

A wholesome vegetable soup with just the right amount of spice.

Many thanks to Nikibakes for the recipe.

Method

Warm the olive oil in a large pan over a medium-low heat.
Add the onion, celery, garlic, cumin, coriander, turmeric, ginger powder and a pinch of salt and pepper.
Sweat for 3-5 minutes until softening.
Add the diced carrot and swede and cook for a further 3-5 minutes, stirring regularly
Dissolve the vegetable bouillon in 600ml of boiling water and add to the pot.
Bring to the boil, then turn right down, pop on the lid and leave to simmer for 20 minutes until the vegetables are tender.
Remove from the heat and carefully whizz with the immersion blender until most of the vegetables are broken down. Serve with Aleppo chilli flakes, extra glug of olive oil and dried chives.
This wholesome soup is best served with crusty bread.