I’m a big fan of healthy recipes that taste absolutely gorgeous. There’s nothing like eating your fill of something and getting that lovely, warm tummy feeling without immediately feeling sick afterwards.
This soup is just one of those recipes. It’s also super (soup-er! Get it? Get it? No? Ok) quick to make, and fairly cheap to. A delicious worknight meal, with leftovers for the next day, too.
You will need:
- 1 butternut squash, peeled and diced
- 1 large red onion, sliced
- 1 crushed garlic clove
- 200ml of vegetable stock
- 1 can of chopped tomatoes
- 1 can of chickpeas, drained
- 150g of canned sweetcorn
- 2 teaspoons of cumin
- Parsley or coriander, to garnish
- Fry the squash, garlic clove and red onion for 10 minutes in a little oil in the bottom of a large saucepan
- Add the tomatoes, chickpeas, sweetcorn and vegetable stock to the pan. Season with salt and pepper and the cumin. Stir well and bring to the boil
- Leave to simmer gently for around 15 minutes until the soup is thick
- Add a large ladle or two to a bowl and garnish with coriander