Squash & nigella seed soup

curry light lunch nigella seed nigella seeds scallops soup soups spice squash

N/A

Source

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

Method

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.