- STEP 1
Heat the oil in a large saucepan or casserole pan.
- STEP 2
Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
- STEP 3
Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
- STEP 4
Pour in the vegetable stock.
- STEP 5
Bring up to the boil and then simmer for 20 minutes until the veg is tender.
- STEP 6
Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
- STEP 7
Taste and season as required with salt and pepper.
- STEP 8
Serve with crusty bread and a twist of black pepper.