Spiced vegetable soup
2 May 2017
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
This spiced vegetable soup is a thinner version of a curry - ideal on meat-free days or for vegetarians or vegans and for those who are health-conscious. You can use other vegetables if you like, such as sweet potatoes instead of the squash, broccoli instead the cauliflower, green beans instead of the courgette. If you leave out the chickpeas at the end - the soups will be very low-carb, ideal for the 5:2 diet.
Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsp vegetable oil
- ½ butternut squash
- ½ cauliflower
- 1 courgette
- 2 ripe tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp ginger powder
- ½ tsp chilli powder (optional)
- 500 ml vegetable stock (approx.)
- 2 large handfuls of spinach
- 1 tin of chickpeas
Instructions
- Finely chop the onion and garlic. Roughly chop all the other fresh vegetables.
- Heat the oil in the large saucepan and gently cook the onion and garlic for 5 minutes. Add the other vegetables, then put the lid on and sauté for 10 minutes. Add the spices and stir through to coat them well. Add enough stock to cover the vegetables and cook for about 15 minutes until they are soft.
- Drain the chickpeas, add half of them to the soup.
- Add the spinach, bring to the boil and put the lid on. Turn off the heat.
- When the spinach has wilted whiz the soup with a stick-blender until smooth. Add the remaining chickpeas, then warm up the soup again and serve with some chopped coriander and chilli flakes scattered on top.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Soup - Supper
- Cuisines: - Indian
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Cholestrol - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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