One Pot Mushroom and Celery Soup

(makes enough for 2 people)

Ingredients

• 2-3 garlic cloves, chopped

• 1 tsp cumin powder

• 6 button mushrooms, chopped.

• 2 stalks of celery, chopped

• 1/2 lemon, juiced

• 1 tbsp olive oil

• 3 cups of veggie stock (boiling water and stock powder)

• Salt and pepper

• Gluten free, wholegrain or sourdough bread to serve

Method

1. Place garlic and olive oil into the soup pot and fry on low for 5 minutes (or until garlic is fragrant). Add the cumin when there is 1 minute remaining.

2. Turn the heat up to medium. Add the celery and fry for an extra 3 minutes.

3. Add the veggie stock and the mushrooms to the pot and simmer on low – medium for approximately 20 minutes (or until the mushrooms and celery are soft). After 15 minutes, add the lemon juice.

4. Season with salt and pepper, and serve with a slice of bread.