INGREDIENTS:
* One and a half pints of vegetable stock* 1 Carrot finely chopped
* 1 Small onion finely chopped
* 2 Bay leaves
* 2 Sticks of celery chopped
* Salt and pepper (a pinch of each)
* A sprig of thyme
METHOD:
* Add all this to a saucepan, bring to the boil and then simmer for 20 minutes.
* Add the scraped rind of a lemon (just the yellow part) to the soup, along with half the juice of a squeezed lemon.
* Serve straight away with a garlic roll/stick.
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