Red pepper, squash & harissa soup

SERVES 6 PREP 15 mins COOK 1 hr EASY V G

Heat oven to 180C/160C fan/ gas 4. Peel 1 small butternut squash (about 600-700g) and chop into chunks. Roughly chop

2 red peppers and 2 red onions. Put all the veg on a large baking tray and toss together with 3 tbsp rapeseed oil, 3 garlic cloves in their skins, 1 tbsp ground coriander, 2 tsp ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add 1.2 litres chicken or vegetable stock, 2 tbsp harissa paste and 50ml double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.

GOOD TO KNOW healthy • low cal • fibre • vit c

• 2 of 5-a-day

PER SERVING 205 kcals • fat 11g • saturates 4g

• carbs 15g • sugars 10g • fibre 6g • protein 9g • salt 0.5g