Heat the oil, add the onion and sauté for 2 minutes.

Then add the garlic, coriander, garam masala and cumin and cook for 2 minutes.

Now add the courgettes and carrots and sauté until just tender.

Add the mustard powder and stock.

Bring to the boil and simmer for 20 minutes.

Next season with salt and pepper to taste.

Allow to cool slightly then purée in a food processor or blender.

Serve hot with home-made warm fresh bread.