Put the oil and spice seeds into a big pot, I find enameled cast iron cooks the veg beautifully. Peel the sprouts and begin by frying them with the spices.
Peel and cut up the squash into differently sized chunks so there are a variety of textures in the finished soup. Once the sprouts start taking on some colour add in the squash. Keep stirring often enough to stop it burning but let the veg take on some good colour and caramelise a bit.
Slice the pepper and add that.
Then the mushrooms.
Chop the ginger and chillis and add those. Continue to stir fry until all the veg has started to colour. Then add the powdered spices and salt, stir well, fry for one more minute.
Then add the boiled water to top up the pan and add the barley followed by the milled linseeds. Stir and bring to the boil and then simmer for fifty minutes to cook the barley.
Then go and feed the peelings to your local rabbits. They will be very appreciative.