• Preheat oven to 240°C/220°C fan-forced. • Cut peeled pumpkin pieces, potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, halve any thick baby broccoli stalks lengthways. Finely chop onion and garlic. • Cut chicken breast into 2cm chunks.

• Heat a large deep frying pan (or saucepan) over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion until tender, 5-6 minutes. • Add garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1 minute.

• Add the water, coconut milk, vegetable stock powder and the brown sugar. Bring to a simmer and cook until slightly reduced, 3-5 minutes.

• When the roasted veggies are done, add them to the soup along with chicken and baby spinach leaves. Gently stir until combined.

• Divide coconut chicken and chermoula veggie soup between bowls. • Sprinkle with crushed roasted cashews and a pinch of chilli flakes (if using) to serve. Enjoy!