Swede and Cumin soup

This is what came about when we had some odds and ends in the fridge and decided to try and make them into lunch. The cumin was a late addition (about five minutes before serving) but made the meal. This recipe includes croutons and cheese which convert it into a whole meal in itself but it works just fine without as a wintery starter (as recommended by Mike and Catherine next door).
Serves 2

Ingredients:

1/2 a swede
1/2 an onion
1/2 a carrot
1 pint of vegetable stock
(I use Swiss Bouillon powder as recommended by Little-Flower)
2 cloves of garlic
cumin
cause-ground pepper
salt
slightly stale bread
olive oil
cheese
more pepper

Chop up the onion and garlic nice and small, dice the swede and carrots, put in a pan and cover with stock. Add a bit of salt and pepper to taste. Boil for 30 minutes.

Cut the bread into croutons, mix in a bowl with a good lot of oil and salt (and a little powdered garlic) to taste. Put in the oven til they begin to brown (10mins?)

Stick some cumin into the soup and blend it in the pan (thanks for that tip LF). Test for seasoning.

Add the croutons, grate a load of your favourite cheese on top and stick it under a hot grill til the cheese is well melted. Top off with more pepper if that's your thing.

Yum, yum.