First make the soup. Peel and dice the red onion, dice the celery and peel and roughly chop the garlic.

Peel and chop the potatoes into small cubes, approx 1 inch square.

Heat the olive oil in a pan, then add the onion, garlic and celery. Fry on a low heat for 2-3 minutes then add the turmeric, garam masala, salt and chilli flakes. Continue to fry for 2-3 minutes.

Add the potato to the pan, stir well and fry for another minute. Then add the vegetable stock, cover and bring to the boil. Turn the heat down to low and simmer for 20 minutes.

Remove the lid, add the coriander (leaves and stalks, roughly chopped) and stir well. Take off the heat.

Add the soup to a blender (or use a handheld food processor) to blend until smooth.

For the croutons, pre-heat the oven to 180'C and add the olive oil to a baking tin. Roughly tear the bread (or chop if you prefer neater croutons!) and add to the pan. Mix well with the oil until coated, season with the salt, garlic and pepper, and then bake for 5 minutes.

Pour your soup into a bowl, top with croutons, and tuck in!