Brown 2 cloves of garlic in 2 tablespoons oil. Add chopped vegetables, a handful of chervil, 2 carrots, 2 celery sticks, 2 leeks, knob ginger, and brown well. Add 5 cups water, cover and simmer 30 minutes. Roast 3 tablespoons wholemeal flour until it begins to turn brown. Mix to paste with 1 cup of cold water. Pour into soup and simmer 10 minutes.