Chunky mulligatawny | Reader's Digest Asia

Ingredients

• 1 litre vegetable stock, preferably homemade light or rich
• 1 onion, chopped
• 2 carrots, cut into 1 cm dice
• 2 stalks celery, cut into 1 cm dice
• 1 parsnip, cut into 1 cm dice
• 2 potatoes, cut into 1 cm dice
• 50 g Swiss brown mushrooms, sliced
• 1 clove garlic, chopped
• 2 large sprigs of fresh coriander, chopped
• salt
• pepper
• 4 plain naans or 4–8 pita breads, to serve
• 1 tablespoon sunflower oil
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 1 tablespoon mild curry paste
• 1 small zucchini
• 7.5 cm piece telegraph cucumber
• 1 green apple
• ⅔ cup (160 g) low–fat natural yogurt
• 2 tablespoons chopped fresh parsley
• handful of fresh mint leaves