Preheat oven to 200°C/180°C fan and gather your ingredients.
Place the diced sweet potato on a lined baking sheet. Drizzle with half of the oil and season before roasting for 25-30 minutes until soft.
In a large saucepan, dry toast the fennel seeds, coriander seeds and cardamom pods for 1 minute until fragrant. Take the spices off the heat and remove the seeds from the cardamom pods, before adding to a pestle and mortar. Pound all together until ground.
Return the spices to the saucepan on medium heat along with the remainder of the oil and the chopped parsley stalks. Sauté for 2 minutes.
Add the frozen peas, frozen spinach, roasted sweet potato, crumbled vegetable stock cube and some salt and pepper. Stir together for 1 minute.
Add the boiling water and simmer for 5-7 minutes, before blending with a stick blender until smooth. Add more water if it's too thick
Check the seasoning and serve with the parsley leaves and pumpkin seeds with a drizzle of oil and marbling of yoghurt.