For 4 - 6 generous portions you will need:

2 tablespoons organic rapeseed oil

200g (8 oz) squash or marrow cut into chunks the size of a walnut

1 leek sliced

1 large onion finely chopped

200g (8oz) carrots thinly sliced

1 medium tin chopped tomatoes

1 bay leaf, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 1 teaspoon caraway seeds

Vegetable stock,  sea salt, freshly ground black pepper

Chopped parsley, and grated cheddar cheese

Heat the oil in a large saucepan and add the washed and prepared vegetables. Cook gently so that all the vegetables are coated in oil. Add the spices, tomatoes, and enough stock to cover. Bring to the boil, and simmer gently until the vegetables are tender.  100g (4oz) frozen peas, or broad beans can be added 5 minutes before serving the soup. Season, and enjoy with grated cheddar cheese, and crusty organic bread.

Paul Cleave