Name: Squash & nigella seed soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Asian
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 low-sodium vegetable stock; small bunch flat-leaf parsley

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Squash & nigella seed soup

Squash & nigella seed soup

Mary Cadogan

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.4 out of 5.10 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 low-sodium vegetable stock
small bunch flat-leaf parsley

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Nutrition: per serving

kcal181
fat7g
saturates1g
carbs27g
sugars13g
fibre5g
protein5g
salt0.31g

low

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.

RECIPE TIPS

TURN INTO A SPECIAL STARTER

Take some small queen scallops or slice 4 king scallops across into discs. Sprinkle with a little chilli powder, then fry very briefly on each side until lightly coloured. Pour the soup into 4 bowls and arrange the scallops slices in the centre with a sprig of parsley.

Recipe from Good Food magazine, December 2008

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A star rating of 4.4 out of 5.10 ratings

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