Serves 4-6 people:
3 leeks, finely chopped
3 cm fresh ginger root, grated
1 TBSP oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1.4 litres vegetable stock
600g tomatoes, chopped
2 courgettes, cut into batons
100g soya beans
chopped coriander leaves
1. Heat the oil in a large saucepan and fry the leeks and ginger for 3 min. Add the spices and cook for another minute.
2. Add the vegetable stock, bring to the boil and simmer for 5 min.
3. Add the tomatoes, courgettes, and soyag beans and simmer for a further 5 minutes.
4. Season to taste and serve into warm bowls. Sprinkle with chopped coriander leaves.
