Squash & nigella seed soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 1 onion
- 2 tsp nigella seeds
- pinch chilli powder
- 800g squashpeeled, deseeded and cut into chunks
- 1 potatocubed
- 850ml low-sodium vegetable stock
- small bunch flat-leaf parsley
Nutrition: per serving
- kcal181
- fat7g
- saturates1g
- carbs27g
- sugars13g
- fibre5g
- protein5g
- salt0.31glow
Method
step 1
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.
step 2
Purée 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.
