Ingredients

1 teasepoon each of caraway and cumin seeds

1 medium onion , diced

1 garlic clove

200gr pumpkin peeled and cut into small cubes

1/2 small green cabbage , shreaded

1 small head brokkoli broken into flourets

1 stick celery sliced

1 small carrot diced

1/2 medium leek finely sliced

1.5fresh chicken or vegetable stock or add one and one half tablespoon yeast bouillion powder to 1.5litres water

1 bay leaf

Method

Put the seeds in a small heavy based pan and toast over a medium heat for a few minutes until browned .

Gently heat two tablespoons of olive oil in a large pan and softened the onion and garlic for 5 minutes . Add the rest of the vegetables and the seeds . Heat them together in the oil for another five minutes or so then just add enough stock to cover the vegetables and simmer for ten minutes . Ad the remaining stock and bay leaf . season with black pepper and simmer for about 20minutes until the vegetables are cooked. Divide the soup into three portions and store in the fridge or freezer .

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