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1
Wash, peel and cut the veg into chunks.
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2
Put them in the bowl, pour on the oil and rub in with your hands so that all the pieces get lightly coated.
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3
Wash and chop the leek, onions, garlic cloves and celery.
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4
Set aside.
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5
Line an oven tray with foil or greaseproof paper and place the vegetables on it.
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6
Put in a pre-heated oven at 200 degrees C for 15 minutes
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7
Heat a little oil in a pan and add the spices, except for half the cumin.
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8
Cook over a very gentle heat for a minute or so, stirring
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9
Add the onion, leek, celery and garlic to the pan and stir around
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10
Slosh in the wine, stir, add a pinch of salt, add the bay leaf, cover and leave simmering for 10 minutes
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11
Take the veg out of the oven - don't worry if the sides are a little blackened - they will be sweet, soft and tasty
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12
Add to the pan and add enough hot water to just cover the ingredients.
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13
Add a vegetable stock cube if you want (not essential but some people can't conceive soup without one..), cover and leave simmering for 15 minutes.
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14
Uncover and leave to cool a little.
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15
Then carefully put the whole (except the bay leaf) lot into a liquidiser
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16
And blitz
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17
Return to the sauce pan, heat up again (moderate heat so nothing sticks to the pan), and add a couple of dollups of natural yoghurt.
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18
Stir in gently
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19
Finally add the half teaspoon of cumin we saved in the 3rd step.
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20
Serve with a dash of cream and some warm crusty bread and butter.
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21
You might like to add some grated cheese.
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22
Enjoy!
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23
!
