Serves 2

Ingredients:

• 1/2 cup (125ml) dried soup mix – Pre-soaked overnight.
• 1/2 white onion, finely diced
• 2 cloves Garlic
• Salt & Pepper to taste
• 1 large carrot, coarsely grated or chopped
• 250ml boiling water
• 1 tsp stock powder (1 cube)
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp dried ginger
• Extra Virgin Olive Oil
• Nutitional Yeast Flakes (both optional)

• Pre-soak the dried soup mix overnight, in fresh water (boiled then cooled)

Method:

• Fry until golden, the finely diced onion, in the oil, add the garlic towards the end of frying.
• Add the salt & pepper, then coarsely grated carrot and fry off a little more
• Add the freshly ground spices.
• Drain and rinse the now soaked ‘soup mix’.
• Add the rehydrated soup mix to the pan.
• Add boiling water and stock powder / cubes
• Simmer for around 15-20 minutes.
• Blend/pulverise about 1/3 of the soup.
• Add a tablespoon more Extra Virgin Olive Oil and mix through the soup.
• Serve immediately, garnish with the yeast flakes, some added nuts and/or crutons.