The Gastroglyphica

 1 Cauliflower 1 Red Pepper 2 Small Onions 2 Sticks Celery 3 or 4 Cloves of Garlic 3 or 4 Chopped Dried Tomatoes 1 Medium Potato 1 Scant Tsp Turmeric 1 Scant Tsp Ground Cumin 1 Scant Tsp Smoked Paprika 1 Scant Tsp Thyme 1 Tblsp Soy Sauce 1 Dsp Tomato Puree 2-3 Bay Leaves 500 ml Stock Seasoning Olive Oil 1.  Chop the onions red pepper and fry in the oil for 3 minutes or until the inion is translucent and  both are aromatic. 2.  Add the chopped celery and fry for another 2 minutes 3.  Add the chopped garlic, and fry until aromatic. 4.  Add the turmeric, thyme, cauliflower and finely diced potato, and fry for another couple of minutes. 5,  Add everything else, season to taster and simmer until all the vegetables are soft. 6.  Remove the bay leaves and liquidise to the desired consistency. 7.  Replace the bay leaves and add about 3 tablespoons of ground flaxseed if desired.

 1 Large Box Mushrooms 1 Large - 2 Small Onions 2 Sticks of Celery 3-4 Cloves Garlic 2 Small to Medium Potatoes 2 Bay Leaves 1 - 2 Teaspoons of Thyme 4 or 5 Sundried Tomatoes Stock Soy sauce Ground cumin 1.  Fry the mushrooms in oil for 12 minutes.  This will probably need to be done in two batches as the mushrooms need to fry, not cook in each others' steam. 2.  Meanwhile or after, fry the onions for a couple of minutes, then add the celery and continue frying for 2 to 3 minutes, then add the garlic and fry for another two minutes. 3.  Next add 2 diced potatoes,  4 or 5 chopped sundried tomatoes and 1 or 2 teaspoons of thyme.  Fry until the ingredients are aromatic. 4.  Add the mushrooms, half a litre of so of stock, 2 bay leaves, a teaspoon of ground cumin and a tablespoon of soy sauce 5  Simmer until the potatoes are tender. 6  Remove the bay leaves and blend the soup. 7.  Replace the bay leaves and season to taste. 8.  Finish with chopped parsley and/or soured cream or yoghurt