1 head of celery
2 cloves of garlic
2 tsps cumin
2 tsps smoked paprika
1 tsp salt
1 glass white wine
2 tbsps tomato puree
1 litre of vegetable stock
- Wash the celery, separate into stalks and cut into thinnish slices. Peel and chop the garlic. Top and tail the carrots, peel if necessary, and cut into chunks. Peel the potatoes and cut into chunks.
- In a large saucepan, gently fry the celery. When it is nearly done, add the garlic, fry for another minute, then add the cumin and paprika, and fry for 10 seconds or so.
- Add the carrots, potatoes, salt, wine, puree and stock, bring to a boil, turn heat to minimum, cover and simmer gently for 40 minutes, until the carrot and potato pieces are nice and tender.
- Allow soup to cool, then liquidise with a stick blender.