Mulligatawny Style Soup and Spiced Broccoli

Add the vegetable stock paste and water for the sauce (see pantry for amount) and stir to combine.

Stir the lentils through the soup, bring back to the boil, then lower to a simmer.

Cook until the lentils are tender, 15-20 mins. 

Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.

Pop the broccoli florets onto a baking tray. Drizzle with oil, sprinkle over the North Indian spice mix and dukkah. Season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

When the soup has 5 mins remaining, put the naans onto a baking tray.

Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

When the lentils are cooked, stir the mango chutney and creme fraiche through the soup.

Taste and season with salt and pepper if needed.