45 |
Serves: people |
This deeply satisfying winter warmer is an excellent source of antioxidant nutrients, vitamins and fibre. Make a big batch and store it in the fridge for quick and healthy weekday lunches.
INGREDIENTS
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INSTRUCTIONS
- TURN THE OVEN ON TO 180˚C/160˚C fan/gas 4
- Wash the squash but don’t peel it. Slice it and place in an oiled roasting tin. Roast for 30 minutes until soft.
- Meanwhile, peel and chop the onion, potatoes and carrot. Wash, deseed and chop the chilli. Peel and crush the garlic.
- Heat the oil in a large pan. Add the chopped vegetables, ground coriander and bay leaf, season with salt and mix thoroughly.
- Cook over a gentle heat for about 20 minutes or until soft, stirring occasionally to prevent the mixture sticking to the pan.
- Boil a kettle and make up the stock according to the packet instructions.
- Spoon the roasted squash away from its skin and add to the rest of the vegetables. Add the coconut milk and the stock.
- Leave the soup to simmer for 5 minutes then discard the bay leaf.
- Blend in a liquidiser or with a hand-held stick blender.
- Add a good grind of black pepper, garnish with fresh coriander if you have it and serve with crusty bread.
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