2 carrots sliced
1 whole cauliflower - cut into small florets
2 sticks celery sliced
1/2 teaspoon garlic
splash of olive oil
2 litres stock (vegetable)
Using the olive oil, fry off the carrots, cauliflower and celery in the garlic.
When the vegetables have browned, add the stock and leave to simmer slowly for 20 - 30 minutes.
Using a stick blender, process to a silky soup.
Using a wooden spoon stir gently as you add the cumin powder to taste.
Serve with added cumin powder on top.