Ingredients:
3 good size carrots ( chopped)
2 leeks ( roughly chopped, green and white)
1 stalk celery, plus any leaves on bunch ( chopped)
1 bunch roughly chopped parsley
4 -5 chicken stock cubes
3 -4 vegetable bouillon cubes
1 -2 teaspoon ground thyme
1 teaspoon ground sage
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 cup broken pasta
salt and pepper
water
boiled potatoes, , about 1.5 each person ( , about 1.5 each person)
Directions:
Place carrots, leek, parsley, celery and soup mix (optional) in stock or soup pot.
Cover with cold water just so all veg are floating.
Bring to boil, and add stock cubes, and spices.
Simmer until vegetables are very soft.
Taste and season, adjust flavour as per your taste.
If adding pasta, do this now and boil until pasta is well cooked.
Serve with potatoes in warm bowls.
Whole boiled potatoes are traditionally placed in soup at time of serving.
Servings: 6-7
Time preparation: 15 min.
Time total: 75 min.