Healthy soup recipe for 4 people, takes only 25 mins; recipe has olive oil, onion, nigella seed, chilli powder, squash, potato, vegetable stock and flat-leaf parsley.
Squash & nigella seed soup
Course: Healthy soup
Servings
4
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion
- Nigella Seed: 2 tsp nigella seeds
- Chilli Powder: pinch chilli powder
- Squash: 800g squash, peeled, deseeded and cut into chunks
- Potato: 1 potato, cubed
- Vegetable Stock: 850ml low-sodium vegetable stock
- Flat Leaf Parsley: small bunch flat-leaf parsley
Directions
- Heat the oil in a large pan, add the onion, then fry until lightly coloured. Add the nigella seeds and chilli, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
- Puree the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.
