Moroccan vegetarian harira soup

Heat the oil in a large saucepan over medium low heat. Add the onion and cook, stirring, for 4 to 5 minutes until softened. Add the celery, carrot and garlic and cook for another 2 minutes.

Add the Gregg's Ground Cumin, Gregg's Ground Coriander, Gregg's Paprika and Gregg's Smoked Paprika and cook, stirring, for 30 seconds or until fragrant.

Add the Wattie's Chopped Tomatoes in Puree, vegetable stock, Wattie's Chickpeas in Springwater and Wattie's Lentils in Springwater. Bring to the boil, then simmer for 15 minutes or until it has slightly thickened and the vegetables are tender.

Season to taste with salt and pepper. Add the Wattie's Free Flow Frozen Spinach and cook for a further 3 to 4 minutes until heated through. Stir in the chopped coriander.

To serve, ladle into bowls and top with yoghurt, harissa ( if using) and extra coriander.