I posted this elsewhere, but it's jolly good:

It calls for 1&1/2lbs of marrow which is our name for a fully grown courgette/courge so it's a good way to make something tasty out of an otherwise bland veg, but using courgettes would work just the same.

Eliza Acton's Vegetable Mulligatawny (with my notes)

3 or 4 oz uncooked Basmati: Boil this for about 10 mins (not too mushy) then rinse in cold water & set aside. It goes in at the end, so leftover cooked rice is fine (around a couple of cups worth).

1 dessertspoon whole coriander seeds
1 tsp fennel seeds (I used caraway)
1 tsp cumin seeds
(I added a teaspoon Garam Masala for good measure too)

4oz butter (there is a lot of soup, but I used probably half of this amount)
3 large onions: peeled, sliced

1&1/2 lb peeled, seeded & diced marrow
1 large spud: peeled, chopped
1/2 lb tomatoes, chopped (I used a tin)

Water & Stock (my favourite stock is either Marigold boullion powder, or Kallo free-range chicken stock cubes - both very tasty)

First off bash the seeds up in a pestle and mortar (I don't bother with dry frying, but you can first if you want).
Melt butter then add onions and crushed seeds (that's what I do instead of dry frying).
Saute till nice and fragrant and the onions are soft.

Add rest of veggies and just enough water to cover.
Add your stock powder/cube, then simmer till veggies are soft.

Puree the soup. Don't faff around with a blender, buy one of those hand blenders instead - they are as cheap as chips. Add extra boiling water if you don't like thick soups.

Stir in cooked rice.

Salt & pepper & serve.