Serves: 2
Ready in: 40 minutes
I feel like I find a way to sneak butternut squash into every soup I make so I've made it the star of the show and chucked a cheeky carrot in for good measure. Actually, sneaking extra veg in everything I cook is kind of my thing. The trick is adding veg that are the same colour as what you're already using so they're less conspicuous. Yes, I am genius.
Ingredients
Soup
- 2 cups diced butternut squash
- 1 diced carrot
- 1/2 white onion
- 2 cups vegetable stock
- 1 clove garlic
- 1 tsp harissa paste
- 1 handful of chopped parsley
Drizzle
- 2 tbsp tahini paste
- 2 tbsp water
- 2 tbsp olive oil
- Juice of half a lemon
Garnish
- Pomegranate
- Croutons
Method
- Sauté the onion and garlic for about 5 minutes, stirring in the harissa half way through.
- Add the stock, squash and carrot and cook until soft (20-30 mins)
- Stir in the parsley and blend until smooth
- For the drizzle, in a separate bowl, whisk the tahini, water, olive oil and lemon juice.
- Serve!
- Harissa paste - you could just use and chili paste though it wont have quite the same aroma
- Butternut squash - pumpkin
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