1/2teaspoonchilli powderor as much fresh diced chilli as you like
2clovesof smoked garlic
Fry the onion and garlic in a little oil. Add the spices and fry for a couple of minutes to release their flavours.
Add everything else to the pot and bring to the boil, immediately reducing to a simmer for around 20 minutes or until the vegetables are soft.
Whilst the soup is simmering, cut the crusts off the bread. Cut the slices into little dice, and shallow fry in the butter. When the squares are beginning to turn golden, add 2 chopped cloves of smoked garlic to the pan and fry with the bread.
Blitz the soup with a stick blender when cooked, adding as much freshly boiled water from the kettle to make it as thick as you like it. Pour into bowls and top with the yummy croutons.
Edited to add; When topping up with boiled water, add 1/2 a can of coconut milk too. Wowsers!