Hearty vegetable and lentil soup

Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste, cook until fragrant.

Add stock, the water and lentils, bring to the boil. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.

To make coriander yoghurt meanwhile, blend half the yogurt with the coriander until smooth; stir in remaining yoghurt. Refrigerate until required.

Blend or process soup in batches until smooth. Return soup to a clean pan; stir in extra boiling water and bring to the boil.

Ladle soup into serving bowls, top with coriander yogurt and a little freshly ground black pepper, if desired. Serve with toasted bread, cut into six servings.