Instructions

1. Peel and dice the squash and carrots.
2. Finely chop the onion and garlic. Tear the broccoli into small chunks.
3. Prepare the spices.
4. Heat a small amount of oil in a large saucepan, then gently sauté the onion. Add the garlic, cumin & mustard seeds. Stir for a minute, until the seeds start popping.
5. Add the spices, stir for 30 seconds, then add the chopped veggies. Add the tomato purée and curry paste, then stir to coat everything well.
6. Pour in the stock and bring to the boil.
7. Cook for 20 minutes, then add the coriander leaves. Turn off the heat.
8. Using a stick blender, whiz until you get a thick, smooth soup.
9. Drain the chickpeas and add to the soup. If the soup is too thick, add more stock.
10. Warm it up, then serve.