This hearty soup is packed full of veggies – and is so tasty, too
Heat the oil in a saucepan over a medium heat. Add the carrots, leeks and potatoes and fry for a few minutes. Mix in the curry powder and fry for a few minutes. Add the stock, bring to a boil then turn down to a simmer, pop a lid on and cook for around 15 minutes until the veg is tender.
Add the mixture to a blender along with the yoghurt. Blend until smooth then season to taste, topping up with extra stock if you prefer the soup a little thinner.
Serve with the roll and scatter over the pumpkin seeds.