Squash & Nigella Seed Soup

Nigella seeds are a flavourful addition to this winter soup; they taste like oregano and have the slight bitterness of mustard seeds

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  181

• Protein

  5g

• Carbs

  27g

• Fat

  7g

• Saturates

  1g

• Fibre

  5g

• Sugar

  13g

• Salt

  0.31g

Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 tsp nigella seeds
• pinch chilli powder
• 800g squash, peeled, deseeded and cut into chunks
• 1 potato, cubed
• 850ml vegetable stock
• small bunch flat-leaf parsley

Directions

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.
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.

Categories: All Christmas, Healthy, Special Diets