It’s coming to that time of year where I go soup crazzy. I mean it. I will whip up pots of soup and pretty much demolish them myself…It’s healthy, I promise!
So have you ever had that moment where you mention there is nothing in the fridge and two people take it upon themselves to shop and end up buying double of everything? Well, of all things to buy two of, it was carrots….I smell a carrot cake on the horizon, or carrot juice/milk and loads and loads of soup!
I not quite sure, but there is something about soup that can really satisfy your hunger. I guess it really helps that its packed full of healthy ingredients and goes towards your 5 a day..or 7 which ever it is now. Either way…yay to veggies!
2 sticks of celery -optional
2 cloves of garlic
1tbsp of fennel seeds
1tbsp of cumin powder
handful of fresh corriander
Salt and pepper
1.5L of water
1 vegetable stock pot
- First prepare the vegetables. Wash, peel and cut the potatoes, celery and carrots. (On a few I leave the skin on to impart some extra nutrients into the soup, but this is optional).
- Dice the onions and garlic.
- In a large pot, heat up some oil and fry both the garlic and onions. Add in the cumin and fennel seeds for some extra flavour and make sure they don’t burn!
- Once the onions have browned slightly, add in the carrots and celery. Allow this to fry for a couple of minutes and add in the potatoes.
- Fry the vegetables off for approximately 5 minutes and then add in the water. Bring to the boil and simmer for approximately 30 minutes…or until the potatoes and carrots are soft.
- Place the boiled vegetables and stock into a blender or food processor. If you happen to have a hand blender, even better! Which ever you choose to use, whizz up the vegetables until smooth. You may even have to add in some extra water as it may become very thick because of the potatoes.
- Season the soup with salt and pepper and serve up. Don’t forget to garnish with some fresh coriander.
- It’s all ready to serve.