In a large stock pot or soup pan, heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the garlic, and celery and cook for another 5 minutes taking care not to burn the garlic.
Add the chopped vegetables leaves,pods,stems and stir, add the stock and bay leaf and cook until all the vegetables are soft and cooked through.
Blend the soup in the pan using a stick blender or pour into a food processor and blend. You can choose to create a smooth soup, or leave it a little chunky; the choice is yours.
Cook the soup for a further 5 minutes to reduce slightly, season with salt,cumin and pepper to taste and serve by adding lemon juice.
Garnish according to your style and taste.
