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  • 1 tbsp oil
  • 1 onion (finely sliced)
  • 1/2 tsp cumin seeds
  • 2 garlic cloves (crushed)
  • 2 small swedes / 1 large swede (cubed)
  • 1 leek (sliced)
  • 3 sticks celery (sliced)
  • Handful brussel sprouts (quartered)
  • 1 parsnip (diced)
  • 1l vegetable stock
  • Salt and pepper to serve
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    Method

    • step 1

      Heat the oil in a pan. Add onion, garlic and cumin seeds and cook over low heat for 5 minutes.
    • step 2

      Prepare veg and add to pan. Heat for further 5 minutes to gain colour.
    • step 3

      Add stock, bring to boil then simmer and cover for 20 mins, or until vegetables are soft.
    • step 4

      Add soup to blender and blitz. If you prefer chunkier soup, mash vegetables instead.
    • step 5

      Put soup back into pan, heat mixture for 5 minutes, seasoning to taste. Serve with crusty bread or croutons.
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    Overall rating

    A star rating of 5 out of 5.1 rating
    Souffle12 avatar

    Souffle12

    A star rating of 5 out of 5.
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