There is no better way of getting your vegetable content up than by making soups with wondrfully sesonal vegetables. I've been a vegetarian most of my life because I love vegetables. Give me a plate of them and I'm happy, take me to an organic vegetable shop & I'm in heaven. I always try and buy the best quality vegetables I can, otherwise even the best cook in the world can't bring out flavour that nots there. I also find that when I've got lovely tasting flavoursome vegetables I don't need to add much else. This soup can be left as it is or blended to a smooth soup or even blend just for a few seconds to bring a bit of thickness. I personally love it just as it is usually with some pieces of rye bread with avocado mashed on top, to use as a spoon. It's made ready for lunch time today after we've finished in the garden & fingers crossed even though summers well and truely gone I'm hopeful we can still eat out side.
1 small onion chopped
500g chopped leek
250g chopped celeriac into roughly 1 cm pieces
2 tablespoons olive oil
2 teaspoons cumin seeds
2 pints vegetable stock
400g tin chickpeas drained and rinsed
handful fresh chopped flatleaf parsley
Gently fry the onion, leek and celeriac for about 10 minutes on a low heat till slightly softened and reduced. Stir in the cumin seeds and stirring occasionally keep cooking for another 5 minutes till the vegetables are slightly softened. Add the stock and chickpeas, cover bring to the boil and simmer gently till the vegetables are cooked, probably 5 to 10 minutes. Stir in the parsley and serve.
If you prefer it smoother then blend it for a few seconds with a stick blender.
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