Carrot and Spinach Soup

       

I had a large box of carrots in the fridge, and I found a bargain bag of spinach in the local store. An ideal combination of ingredients! A simple winter soup made with carrot, cumin, spinach, rosemary, celery, and onion.

Boil half a litre of water. Add four whole carrots, topped and tailed. Add one diced onion, one sixth of a celery plant, finely chopped, and a hundred grammes of spinach leaves, also finely chopped.

Cook for twenty five minutes, until the carrots are soft. Mash for two minutes. Add half a teaspoonful of powdered cumin (or alternatively cumin seeds), and a generous pinch of rosemary. Add the vegetable stock (chicken stock can also be added, or added instead).

Simmer under glass for another forty-five minutes before serving.