Instructions

1. Finely chop the onion, garlic, ginger, turmeric and chilli if used.
2. Peel the squash then cut int into small chunks. Chop the carrots and red pepper too.
3. Heat the oil in a large pot and gently sauté the onion for 5 minutes. Add the turmeric, ginger, cumin & coriander seeds and chilli and stir for 2 minutes.
4. Add the chopped vegetables and tomato purée. Stir for a minute, then pour in the chopped tomatoes and enough water to cover the veggies well. Season with salt and pepper or add a stock cube.
5. Bring to the boil, cover and cook for 20 minutes. Add the roasted peppers and cook for 5 more minutes.
6. Add the fresh coriander and, using a stick blender, process the soup until silky.
7. Add the drained chickpeas, spinach and more stock, if you think it’s too thick. Cook for another 5 minutes.
8. Meanwhile cut the tofu into 1cm cubes and fry them in a pan until light brown.
9. When the spinach has wilted, stir in the fried tofu and serve.