1 Large Carrot diced, about the same amount of Swede, 2 large sticks of Celery de-stringed and chopped and 1 large Onion chopped. Fry the whole lot off slowly in a tablespoon of olive olive along with a couple of peeled cloves of Garlic, it will be about 45 mins for everything to soften nicely. You’ll now want to add about a litre of water or stock, I used the stock saved from boiling a gammon, you might have to make do with stock cubes.
Its going to look something like this after simmering for around 45 mins, now taste and add some fresh ground pepper and any other spices you’d like. I cant let you in on my own preferred blend of spices or I’d have to kill you 🙂
Stick it in the blender or use one of those fancy stick blender things and, voila!
All thats left to do is enjoy.
PS, one of team, the lovely Luke, brought in some Indian Egg Fried Rice today so (after eating tons of that) I shared my soup with the team. The verdict? Fantastic flavour if a bit thick in consistency, I agree, I’d dilute it if it was meant to be served to others but I like it thick, that way I dont eat bread with it, its more filling and possibly healthier too 🙂