The People - - LIFESTYLE -

Spiced but­ter­nut squash and co­conut soup THIS ve­gan, gluten-free soup makes a great starter or lunch. Prep time 30 min, serves 4. In­gre­di­ents: 1½ tbsp olive oil, plus more to serve, 1 tsp gar­lic paste or 1 gar­lic clove, minced, 1 onion, finely chopped, 1 tsp ground cumin, 1 tsp garam masala, 1 medium potato, cubed, ½ tsp salt, 500g but­ter­nut squash, cubed apart from a few peeled long strips, 500ml hot veg stock, 200ml light co­conut milk, plus ex­tra to gar­nish, Salt/pep­per to sea­son, chilli flakes and chopped co­rian­der to gar­nish. Method: 1. Heat 1/2 tsp of olive oil in a fry­ing pan and fry the strips of but­ter­nut squash un­til crisp. Drain on kitchen pa­per and sea­son. 2. Add re­main­ing oil to a pan. Heat, then saute the onion and gar­lic. 3. Add the spices and salt. Cook for 2 min­utes. 4. Add the potato and but­ter­nut squash. Stir to coat in the oil. Add the stock and co­conut milk. 5. Cook un­til soft, let it cool then blend. 6. Sea­son and warm to serve. Add a swirl of co­conut milk, pinch of chilli flakes, co­rian­der and olive oil. Top with but­ter­nut squash strips. Recipe from

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