- Sauté the onion and garlic in the olive oil for 3 minutes. Add the cumin and fry for a further 1 minute. Add all the other ingredients to the pan and bring to the boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Blend the soup until smooth and season to taste.
- Garnish with freshly chopped parsley and croutons. Serve hot.