- STEP 1
Heat the olive oil in a saucepan over medium heat, add the leak and garlic cook for 4-5mins, or until soft and lightly golden. Add the curry powder, cumin and garm masala and cook for 1 minute.
- STEP 2
Add the stock, bay leaf, lentils and pumpkin. Bring to boil, then reduce the heat to low and simmer for 10-15mins, or until lentils are tender. Season well. Add the zucchini, tomatoes, broccoli, carrot and 500 ml water and simmer for 10 mins, or until vegetables are tender.
- STEP 3
Add the peas and simmer for a further 2-3mins.
- STEP 4
Spiced yoghurt Put yoghurt, coriander, garlic and Tabasco in a small bowl and stir until combined. Dollop a spoonful of yoghurt on each serving of soup, garnish with the chopped mint.