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    You will need:

    * 3/4 cup peeled, diced carrot
    * 1/2 cup peeled, diced Jerusalem artichoke
    * 1/2 cup diced celery
    * 2 cups vegetable stock
    * Rock salt to taste
    * 1/8 tsp fresh ground black pepper
    * 1/4 tsp cumin powder
    * 1 clove
    * 1 small bay leaf
    * 1 tbsp ghee
    * 1 tsp chopped parsley


    Cooking Method
    Heat the ghee in a pot.

    Add the bay leaf, cumin and diced vegetables and stir-fry for about 3-4 minutes.

    Add the vegetable stock and bring to a boil.

    Turn down heat and simmer covered for about 20 minutes, until vegetables are tender. Add salt and pepper and turn off heat.

    Discard the bay leaf and the whole clove. Blend the soup to a smooth puree in a blender.

    Return the soup to the stove and heat through again without letting it boil.

    Garnish with the chopped parsley and serve immediately.

    (Serves 2)
 
 
 
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