About this recipe: This is a family favourite. You can make it as spicy as you like by cutting down or adding more chilli flakes, try to avoid the chilli seeds as this makes it a lot hotter.
This soup will keep well for two days in the fridge and I think it tastes better the following day.
For a non-vegetarian option use chicken stock in place of the vegetable stock.
Loved this soup. Followed mostly to the letter except I added some red onion when frying the cumin and I cooked it on low in the slow cooker for 8 hours, adding the milk afterwards when pureeing. Also added fresh parsley at the very end. Will make again. Thank you! - 24 Mar 2017