Moroccan Spiced Soup

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Peel the carrots and sweet potatoes, then chop them into bite-sized pieces

Crush the garlic with the side of a knife, peel it and chop finely

Peel the brown onion and chop coarsely

Add 2-4 tbsp of olive oil to a large pot on a medium-high heat

Once the oil is hot, add the chopped onion and garlic and cook for 3 min or until soft

Add the ground cumin, ground coriander and chilli flakes (Can't handle the heat? Go easy!)

Add 750ml [1.5L] of boiled water to the pan

Add the vegetable stock cube[s] and stir to dissolve, then add the carrot and sweet potato

Reduce the heat and simmer for 20 min or until the carrots and potato are tender, stirring occasionally

Combine the contents of the pot using a (stick) blender for a smooth soup

Tip: let the soup cool down a bit first and if you are not using a stick blender, only half fill the blender and hold the lid down firmly with a tea towel

Return the soup to the pot if you didn't use a stick blender

Drain and rinse the chickpeas, add to the pot and simmer for 5 min or until warmed through

Meanwhile, warm the ciabatta rolls in the oven for 6-8 min

Once done, remove from the oven and set aside until serving

Meanwhile, cut the lemon[s] in half and season the soup to your taste with lemon juice, salt and pepper

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once the pan is hot, add the pumpkin seeds and toast for 3 min

Just before removing the pot from the heat, add the natural yoghurt