Sweet potato and butternut squash soup (serves 4)
I adore this soup, and as a person with a big appetite (aka: greedy) I love how filling this soup is without being cream and calorie-laden. You really don't need bread, but thick sliced fresh granary is a great dunking choice. Make up a big batch, cover and reheat when desired. Easy to take to work and make your colleagues jealous.
(prep time 20 mins, cooking time 30 mins)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 cm piece of fresh root ginger, peeled and finely grated
- 1 green chilli, deseeded and finely chopped
- finely grated rind and juice of 1 lime
- 1 tsp honey
- 375g/12 oz sweet potatoes, peeled and cut into small chunks
- 375g/12 oz butternut squash, peeled and cut into small chunks
- 2 pints vegetable stock
- 250g can chickpeas, rinsed and drained
- handful of fresh coriander leaves, chopped
- Heat the oil in a large saucepan and add onion and garlic. Cover and cook gently for 10 minutes without colouring.
- Add the spices, ginger, chilli, lime rind and honey and stir for 30 seconds, then add the sweet potato, squash, half the lime juice and the stock.
- Cover and bring to the boil. Reduce the heat and simmer for about 10 minutes until the vegetables are almost tender. Stir in the chickpeas. Check the seasoning and add pepper to taste. Simmer for a further 10 minutes, then add the remaining lime juice to taste.
- Allow to cool slightly then process in a blender/food processor until smooth, adding more stock if necessary to achieve the desired consistency. Reheat gently and stir in the fresh coriander just before serving.
Nutritional information: 260 kcals, 6g fat (<1g saturated)