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Spiced vegetable soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic. Roughly chop all the other fresh vegetables.
  2. 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.
  3. Drain the chickpeas, add half of them to the soup.
  4. Add the spinach, bring to the boil and put the lid on. Turn off the heat.
  5. 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.