Hearty curried vegetable and chickpea soup

SERVES 4 PREP AND COOK TIME 40 MINUTES

1 tablespoon extra virgin olive oil 2 cloves garlic, crushed

2 teaspoons finely grated fresh ginger 1 large (200g) brown onion, chopped 300g pumpkin, cut into 2cm cubes 1 medium (200g) potato, cut into

2cm cubes

2 medium (240g) carrots, chopped coarsely

1 tablespoon curry powder

2 teaspoons cumin seeds, toasted (see Test Kitchen tips, below)

1 litre (4 cups) vegetable stock

200g cauliflower, cut into small florets 440g canned chickpeas, drained, rinsed 4 pappadams

⅓ cup (95g) Greek-style yoghurt 1 tablespoon baby coriander leaves

1 Heat oil in a large saucepan over medium heat; cook garlic, ginger, onion, pumpkin, potato and carrot, stirring, for 5 minutes or until vegetables have softened. Add curry powder and half the cumin seeds; cook, stirring, until fragrant.

2 Stir in stock and bring to the boil; reduce heat and simmer, uncovered, for 15 minutes or until vegetables are just tender. Stir in cauliflower and chickpeas; simmer, uncovered, for 15 minutes until cauliflower is tender. Season to taste.

3 Microwave pappadams on HIGH (100%) for 30 seconds or until puffed.

4 Ladle soup into bowls; top with yoghurt, coriander and remaining cumin seeds. Serve soup with pappadams.

Suitable to freeze and microwave.

Test Kitchen tips

To toast cumin seeds, stir seeds in a small frying pan over medium heat for 2 minutes or until fragrant; remove from heat. The pumpkin will break down and thicken the soup. The soup is suitable to freeze at the end of step 2.