Miso & butternut soup

Make lunch more exciting with this silky and deeply savoury soup that’s also bursting with goodness.

SERVES 2 PREP 10 mins COOK 35 mins EASY V

2 tsp rapeseed oil

1 large onion, chopped

400g butternut squash, skin-on,

cut into chunks

2 garlic cloves, chopped

210g can butter beans, drained 2 tsp vegetable bouillon

80g shredded kale, finely chopped 2 tsp sesame oil

2 tsp toasted sesame seeds

2 tsp finely grated ginger

1 tbsp brown rice miso

1 Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of water, then cover and simmer for 20 mins until the squash is tender.

2 Meanwhile, steam the kale for 10 mins, then toss together with the sesame oil, seeds and ginger.

3 Add the miso to the soup, then blitz until smooth using a hand blender. Pour into bowls and top with the sesame kale mix to serve.

&

GOOD TO KNOW 5 of 5-a-day • low cal • low fat •

healthy • calcium • iron • vit c • fibre

PER SERVING 287 kcals • fat 10g • saturates 1g •

carbs 34g • sugars 15g • fibre 12g • protein 10g •

salt 0.9g