Step 1

To make the herbed yoghurt, combine the yoghurt, parsley, mint and garlic in a small bowl. Cover and place in the fridge.

Step 2

Place the stock in a large saucepan and bring to the boil over high heat. Add the pumpkin, parsnip, lentils, bay leaf and cumin and return to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

Step 3

Add the broccoli, celery and leek to the pan. Increase heat to medium and simmer, uncovered, for 5 minutes or until vegetables are tender. Stir in the lemon juice.

Step 4

Serve immediately in warmed soup bowls with a dollop of the herbed yoghurt and slices of crusty bread.