Add the vegetables and stock and bring to the boil. Add more water to cover the vegetables if necessary. Cover and simmer gently for 15 minutes or until the vegetables are soft, stirring occasionally. Add a pinch of sugar and season to taste.
Remove the whole spices and blend the soup in a food processor until smooth. Serve with a spoonful of plain yoghurt, fresh coriander and a drizzle of sesame oil.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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