Ingredients
- 6 large carrots
- 2 white onions
- 4 cloves garlic
- 4 sticks celery
- 1 tin tomatoes
- 1 litre good quality chicken or veg stock
- 1 tsp cumin
This is my Mum’s go to soup and is always on the hob at home. It tastes amazing and is really easy to make. She insists it also needs a parsnip and a few potatoes for extra flavour and thickness, but I knew if I added them in the “7-Ingredients-Or-Less” police would be after me. So you can add them in or not, it’s gorgeous both ways.
This is pretty cheap to make, lasts in the fridge for about 4 days and freezes perfectly. It’s also super healthy, so the perfect bowl of comfort on rainy days.
Instructions
Step 1
Roughly chop your onions, then crush and slice your garlic. Throw into a very large pan with a glug of oil and let it hum away on a medium heat. Stir away and reduce the heat if it starts to brown.
Step 2
Wash and slice your carrots and add to the pot.
Step 3
Wash and slice your celery and add to the pot. Let them all soften out for about 10 minutes, keep an eye on them to make sure they don’t brown (or burn!). You can add a little more oil to the pan if they’re catching on the bottom of the pot.
Step 4
Stir in your tin of tomatoes- this gives extra flavour and lovely colour too.
Step 5
Add in your litre of chicken stock and let it simmer away on a medium heat for about 45 minutes, or until all the vegetables are soft. Make sure to season well with plenty of salt and pepper (taste as you go) and a teaspoon of cumin.
Step 6
Using a hand blender whizz until totally liquidised, be careful at this point as boiling flecks of soup hitting you in the face can be quite painful… I speak from experience.
Step 7
Serve piping hot and garnish with some black pepper and any herbs you may have lying around.
This is definitely a must try given our often gloomy weather!
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