SUMMER SQUASH AND TAHINI SOUP
Prep time: 30 mins Cooking time: 30 mins Serves 4-6 800g summer squash, peeled and cubed 200g sweet potato, peeled and cubed 1 litre vegetable stock 2 tbsp smooth tahini 1 lemon, zest of 200g cooked brown rice 1 bunch spring onions, finely chopped 1 tsp black sesame seeds
1 Bring squash, sweet potato and stock to a boil. Simmer until vegetables are tender, about 15-25 mins. Remove pan from heat and let it cool slightly.
2 Pour a few tablespoons of the hot stock into a small bowl and whisk in tahini. Stir back into pan along with lemon zest. Check seasoning.
3 To serve, place a generous scoop of rice in each bowl, top with cooked vegetables and broth and garnish with spring onion and sesame seeds.