Ingredients:

• 2 tbsp olive oil
• 1 onion (or 2 shallots or 4 salad onions), chopped
• 2 cloves garlic, sliced
• 1 tsp ground spices (such as cumin, coriander or paprika)
• 150g potatoes, peeled and chopped
• 350g vegetables (such as butternut squash, red pepper, broccoli or a mix), peeled or scrubbed and chopped
• 500ml hot stock (chicken or vegetable)
• 4 tbsp crème fraîche (or use yogurt, single cream or double cream)
• 1 bunche of soft herbs (such as basil, coriander or dill), leaves whole or roughly chopped
• 40g toasted nuts or seeds (such as sunflower seeds, hazelnuts or almonds), roughly chopped

Step by step:

Step 1

Heat the oil in a large pan over a medium heat. Add the onion and a pinch of salt, then fry until soft (8-10 minutes). Stir in the garlic and ground spices and cook for another 1-2 minutes, until fragrant.

Add the potatoes and any root vegetables, along with the stock and 150ml water. Bring to the boil, then cover with a lid and simmer until very tender (20-30 minutes).

Add any other vegetables for the final 10 minutes or so of the cooking time.

Step 2

Once all the vegetables are soft, use a stick blender (or transfer to an upright blender) to whizz until very smooth, adding a splash more water to thin, if necessary. Set over a medium heat again until piping hot and season to taste. Ladle into bowls, topping each with a dollop of crème fraîche (or similar), some soft herbs and the nuts or seeds. Serve with crusty bread.

Notes:

Like many soups the flavour intensifies over a few days. So make plenty and store in the fridge or freezer (without the cream).

Great vegetable combinations:

• Carrot & Parsnip with ground coriander and dressed with chopped fresh coriander .
• Broccoli & Leek with nutmeg and chopped chives
• Mushroom and Cauliflower with paprika and dressed with chopped fresh parsley