Chop your vegetables into smallish cube sized shapes.
Saute your chopped leek in the soupmaker with your rapeseed oil. After a minute or two, add the vegetable stock cube, your cinnamon and nutmeg, carrots, salt and pepper and continue to stir as they soften.
In another minute or so, add potatoes and continue to stir, to ensure they don't burn, then add a little water and your soft cheese.
Fill your soupmaker with water, and stir until the soft cheese has melted into your mix, making your water a cloudy white colour.
Ensure you top up with water, to below the maximum fill line and above the minimum.
Ensure you have mixed well.
Put the lid on properly.
Choose the smooth setting.
Serve as prettily as you like.
Serve with a chopped lettuce leave, a sprinkling of cinnamon and a pinch of Dukkah seeds.