Lurgy Soup

ingredients:

A little sunflower oil

2 onions, chopped

7 cloves of garlic, chopped

1 courgette, chopped

3 sticks of celery, chopped (yeah, everything is chopped)

1 large sweet potato, peeled and (uh-huh) chopped

1 small peeled white potato CHOPPED!

2 tins of tomatoes

about a cup of spring water (rinse out the tins with it)

a handful of fresh sage leaves

about 2 heaped tablespoons of dried arame seaweed

1 tablespoon miso paste

1 teaspoon of vecon vegetable stock (or any stock of choice, will also work fine without)

into the first version I made I popped a small bowl of leftover vegetable curry, but a half teaspoon of curry powder will suffice if you want the spicy warmth for your poor throat

himalayan rock salt to taste (or any other salt)

optional fresh ground black pepper

fresh parsley to garnish

Fry the onion, garlic and vegetables in the oil a few minutes then add the tomatoes and all other ingredients EXCEPT salt and pepper. Bring to boil, turn down to simmer until potatoes are soft. Liquidise up with a hand blender (or jug if you don't have a hand one). Taste and see if you need salt - the miso and stock can be quite salty so you might not. Add salt and pepper if needed. Top with fresh chopped parsley and enjoy...