• 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 tsp corander seeds, crushed (I used a pestle and mortar)
  • 2 fresh red chillies, seeded and chopped
  • 2 sweet potatoes, roughly chopped
  • 2 tomatoes, peeled and diced
  • 750g butternut squash peeled and chopped (approx 1)
  • 1.7 litres veg stock
  • Large bunch of fresh coriander, chopped (not pictured as it was an afterthought)
Main modification to this was adding bloody loads of fresh coriander. Think it was a brill decision. The rest is pretty much as-is in the new Veggie Cookbook I have. Did I mention I have a new cook book? Expect lots of new recipes. This is another good one for a super healthy and filling lunch. Also reeeeally tasty. Butternut squash is my favourite of the vegetables, closely followed by sweet potato. BEST SOUP. Vegan, too. And with a nice bit of kick from the chillies (which I recently learnt I am not allergic to! Hurrah! Just regular peppers. For whatever reason)

 

Anyway. INFORMATION:

Prep Time: 20 | Cook Time: 35 | Servings: 10 at 300-350g per serving. This soup makes 3000g of soup. FYI. I weighed it.

Nutritional Info: 78 kcal, 2g fat (trace saturates), 14g carbs, 0.8mg salt (this is for 350g per serving according to the book, but this seems very low in terms of calories)

Ingredients:Img_1268
I like the wobbly potato.

WHAT DO I PUT WHERE?
Heat the oil in a large pan over a gentle heat and fry the onion for about 10 mins until soft.
Img_1269
Add the coriander seeds and chillies and cook for 1-2 mins
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Add the squash, sweet potatoes and tomatoes and cook for 5 mins.
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Add the stock, cover and bring to the boil. Simmer for 15 mins or until the veg is soft.
Img_1272

chop the coriander

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Puree the soup until smooth, season with salt and pepper. stir through the coriander, and serve with a sprinkling on top and some fresh bread
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ohhh yeaaah.