Squash & Nigella Seed Soup
This hearty squash and potato soup is a comforting and flavorful dish perfect for warming you up on a chilly day. The combination of sweet squash, creamy potato, and aromatic spices creates a velvety soup that is both satisfying and nutritious. With a touch of fresh parsley blended in, each spoonful is a burst of autumn flavors. Enjoy this soup as a cozy meal for lunch or dinner, and feel free to freeze leftovers for a convenient meal option later on.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 181 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.31 milligram of sodium
Comments
No comments found.