Roasted Veggie Soupwith Cheesy Mango Chutney Toast

Preheat the oven or air‑fryer to a high temperature (around 425°F / 425°F). Toss broccoli florets and stalk pieces, onion chunks, and minced garlic with a spray of oil and the seasoning mix, then roast for about 20 minutes until the vegetables are caramelized and slightly crispy.

While the vegetables roast, prepare the toast: butter the outside of thick‑cut sourdough slices, spread mango chutney on the inner side, sprinkle grated cheddar, add a layer of fresh spinach leaves, and top with sliced mozzarella. Cover the assembled slices with a lid.

Place the covered toast in a hot skillet, cook for a few minutes, then flip the slices. Add a splash of water to the pan, cover again, and let the steam melt the cheese completely.

In a large pot, combine the roasted vegetables with chicken stock and the canned chickpeas together with their liquid. Add the freshly squeezed lemon juice, then blend everything until smooth.

Taste the soup and adjust seasoning if needed. Gently re‑heat the soup over low heat and stir in yogurt to create a creamy texture.

Serve the soup in bowls, topping each with a spoonful of yogurt, a sprinkle of pumpkin seeds, crispy chickpeas, fresh coriander leaves, and a drizzle of chili oil.

Arrange the cheesy mango chutney toast alongside the soup for a hearty, balanced dinner.