Serves 8
Ingredients
1 kilo carrots 1 celeriac 2 medium onions 2 medium potatoes 2 tablespoons of strained yoghurt 1 cup milk 1/2 bunch dill finely cut 1 clove garlic 1/2 teaspoon cumin powder 1 tablespoon plain flour 4 tablespoons olive oil 2 cups water Salt and pepper to taste
Method
1. Clean all the vegetables and cut into small cubes and place in saucepan.
2. Add the garlic, dill, olive oil, salt and pepper, and cumin, water and bring to a simmer.
3. When the vegetables are cooked; mash with spoon but don’t make too fine.
4. Dissolve the flour in milk.
5. Add the milk mixture to the vegetables and bring to a slow simmer.
6. When soup has thickened take off the heat and add the yoghurt, stirring with a wooden spoon.
7. Allow the soup to cool before serving.