Celery cheese soup

Ingredients for 4 servings:

• 2 tbsp sunflower oil
• 1 m.-sized onion(s)
• 1 piece(s) ginger approx. 1 cm, peeled and finely chopped
• 500 g celery, diced
• 1 clove(s) garlic, finely chopped
• 150 g potatoes, finely diced
• 1 tsp Garam Masala or equivalent curry and cumin mixed
• 1 pinch of cinnamon
• 800 ml vegetable stock, preferably homemade or chicken stock
• e.g. chili, finely chopped or powder
• 4 tbsp chives
• 150 g medium-aged Gouda cheese or 1 pack of processed cheese
• 1 dashes lemon juice or vinegar
• n. B. Salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

A warming soup, delicious as a starter

Heat the oil in a pan. Add all the finely chopped vegetables, garlic, and ginger, and roast. Add the spices and roast briefly. Add a very fine amount of cinnamon. Try it; it really gives the soup a very special touch and makes it something special! If the thought of cinnamon makes you sick, you can leave it out. Pour in the vegetable or chicken stock and simmer for 20 minutes, until the vegetables are soft. Puree the vegetables and liquid in a blender; this should become a soup, so add a little more stock or water if needed! Return the soup to the pan and add the grated Gouda (use the coarse side of a vegetable slicer). Heat everything and stir until the cheese has melted. You can also use 1 package of processed cheese instead of Gouda. TIP: If the Gouda doesn’t melt properly, add a tiny bit of lemon juice or another acid, such as vinegar. Season with salt and pepper, add chives, and let it simmer briefly. Serve with hearty rye bread or farmhouse bread. This soup is easy to prepare and can also be frozen. Please don’t spoil the soup by using cheese substitutes.