Finely chop the onion and celery and place in a pot with the olive oil and a pinch of sea salt.
Let it soften over medium heat, then add finely chopped garlic and cumin seeds along with the finely chopped turnips.
Add the stock to the pot along with the bay leaves and spices.
Simmer until everything is tender.
Then the bay leaves are removed, the soup is pureed and seasoned to taste.
Season more if needed and serve.
