Jamie's spicy storecupboard soup

Jamie says: ‘This hearty vegetarian soup is filling and comforting – so it’s perfect for chilly winter nights. And the bonus is that you can find most of the ingredients in your storecupboard or freezer.’ This recipe is in collaboration with environmental charity WWF, which recommends eating meals that are rich in plants. For more information

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place a large pan on a medium heat with 1 tbsp olive oil. Add the frozen veg base (or fresh onion, carrot and celery) and cook for 10 mins or until softened. Stir in the curry paste and fry for 2 mins before rinsing the lentils and stirring them in.

Step 2

Crumble in the stock cube, pour in 1.5ltrs of boiling water and add the tomatoes, scrunching them through your hands. Bring to the boil, then reduce the heat to low and simmer for 25 mins or until the lentils are cooked through.

Step 3

Stir through the frozen spinach and cook for 2 mins more. Meanwhile, cook the poppadoms in the microwave until puffed up.

Step 4

Season the soup to taste and ladle into bowls, then ripple in the yogurt. Serve with the crispy poppadoms on top and mango chutney, if you like.

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