Heat oil in a medium to large pot and add garlic and onion, frying until softened.

Add ground coriander, nutmeg, turmeric and lupin flakes, stirring continuously for about a minute.

Cover with a lid and cook for about 20 minutes or until vegetables are soft.

Allow to cool then either blend with a stick blender or in a regular blender in batches.

Heat the soup and distribute into bowls. Serve with a dollop of Greek yoghurt, black pepper and toast.