Spanish Celery Soup

Ingredients

• 1/2 bunch celery
• 1 medium potato
• 1 medium zucchini
• 2 large carrots
• 1 small dry onion
• 4 garlic cloves, crushed
• 1/2 cup corn kernels, cooked or ready to cook
• 1/2 cup thin green beans, ready to cook
• 1/2 cup peas ready to cook
• 2 vegetable stock cubes
• Salt to taste
• A pinch of ground ginger
• A pinch of black pepper
• A pinch of ground cumin
• Olive oil

Method

1. Wash the vegetables and cut them into cubes. Put a little oil in a pot and sauté the crushed garlic until it softens slightly, then add the onion. Add the celery and stir briefly.
2. Add the green beans first, then the carrots, then the remaining vegetables, stirring. Add the vegetable stock cubes, then the spices and salt and stir. Then add 1.5 liters of water, or more or less as needed.
3. Remove the Spanish celery soup from the heat when the vegetables are cooked and the broth has thickened slightly.