One tablespoon of sunflower oil.
Two large carrots
Heaped teaspoon of turmeric
One courgette (zuchinni)
One tin of butterbeans
Pint and half of water
Three teaspoons of vegetable stock powder
Half a teaspoon of minced red chilli
Handful of fresh parsley
Finely chop the leek and fry gently in the sunflower oil in a large saucepan.
Peel and grate the carrots and add to the softened leek.
Set the heat to low, stir in the turmeric and place the lid on the pan.
Leave to steam for three to four minutes, stirring occasionally.
Grate the courgette, and add to the soft carrot and leek mixture. Continue cooking with lid off for a minute or so.
Add half of the butterbeans, the water and vegetable stock to the mixture and simmer for three or four minutes.
Pour the mixture into an electric blender, add the parsley and 'zizz' for a 30 seconds or so - 'til the mixture is smooth and the parsley finely chopped.
Pour back into pan, add the chilli and the reserved butterbeans and simmer for a few minutes.
You can adjust water and chilli, depending on how thick and spicy you like your soup to be.