• 1 tbs olive oil

• 1 onion , 160g, diced

• 1 stick of celery , diced

• 450g  of carrots , peeled and sliced

• A large bunch of fresh coriander , stems removed and leaves chopped

• 1 medium potato peeled and chopped into quarters

• 1 fat clove of garlic , minced

• 1 heaped tsp cumin

• 1 level tsp ground coriander

• 1/2 tsp paprika

• 1 level tsp dried coriander

• 4 cups low sodium vegetable stock

• A small pinch each of sea salt and cracked black pepper

Heat the oil in a large sauce pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally. Add the celery and cook for another 5 minutes, then add the garlic, dried coriander and spices, cook for about a minute. Now add the carrots, potatoes, salt, pepper and stock, stir and leave to simmer for 20 - 25 minutes until the carrots and potato are cooked. When the vegetables are cooked blitz the soup with a hand held blender. Stir in the coriander then serve immediately with crusty bread. I recommend adding a dollop of yogurt and a couple of coriander leaves.