Curried butternut squash soup with broccoli
This healthy, vegan curried butternut squash soup with broccoli can be as hot as you wish. If you like a mild version, use appropriate curry paste and omit the chilli powder. Serve it with naan bread or basmati rice.
Ingredients
Method
- Peel and dice the squash and carrots.
- Finely chop the onion and garlic. Tear the broccoli into small chunks.
- Prepare the spices.
- Heat a small amount of oil in a large saucepan, then gently sauté the onion. Add the garlic, cumin & mustard seeds. Stir for a minute, until the seeds start popping.
- Add the spices, stir for 30 seconds, then add the chopped veggies. Add the tomato purée and curry paste, then stir to coat everything well.
- Pour in the stock and bring to the boil.
- Cook for 20 minutes, then add the coriander leaves. Turn off the heat.
- Using a stick blender, whiz until you get a thick, smooth soup.
- Drain the chickpeas and add to the soup. If the soup is too thick, add more stock.
- Warm it up, then serve.