Spiced Roast Veggie Soup with Roti Bread

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin, kumara, cauliflower, half the curry spice mix and olive oil on prepared tray. Season well with salt and pepper and roast for about 12 minutes until softened.
3. Finely dice onion and garlic. Heat a drizzle of oil in a large pot on medium heat. Cook onion with a pinch of salt for about 4 minutes, until soft.
4. Add remaining curry spice mix, garlic and ginger and cook, stirring for 1 minute, adding a splash of coconut milk if mixture starts to stick. Add stock, water, coconut milk and soy sauce and bring to the boil. Simmer until roasted veggies are finished cooking in the oven.
5. Cut cucumber into 1–2cm-thick sticks and set aside. Cut each roti into 3–4 pieces and toast in oven for 3–4 minutes, until hot through. Add cooked vegetables to soup base, stir and simmer a further 5 minutes, until vegetables are very soft.
6. Use a food processor or stick blender to blend soup until smooth. Alternatively, mash until smooth. Stir through lemon juice and season to taste with salt and pepper.
7. Divide soup between bowls and garnish with a drizzle of coconut milk (if desired), coriander and almonds and coconut thread. Serve roti and cucumber on the side and squeeze over lemon juice just before eating.