1 tbsp coconut oil
2 large carrots
2 celery sticks
2 large potatoes
1 sweet potato
half a teaspoon of ground cumin
half a teaspoon of ground coriander
half a teaspoon of chilli flakes
2 garlic cloves
1 litre of water plus 200ml homemade chicken stock
salt and pepper to taste
20g flat leaf parsley
Peel and chop the potatoes and carrots.
Chop the leek and celery.
Add the coconut oil to a large saucepan and heat until melted.
Add the leek, celery and carrots and cook for 5 minutes.
Add the cumin, coriander, chilli and garlic and sauté for 2 minutes.
Add the potaots and cook on a low heat for a further 8 minutes.
Add the water and stock and bring to the boil. Reduce the heat and simmer for 45 minutes.
Serve with some freshly chopped parsley.