Heat the oil in a large saucepan or casserole pan.

Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.

Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.

Pour in the vegetable stock.

Bring up to the boil and then simmer for 20 minutes until the veg is tender.

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.

Taste and season as required with salt and pepper.

Serve with crusty bread and a twist of black pepper.