Curried squash and sweet potato soup

SERVES FOUR READY IN 1 HOUR 5 MINUTES

100g dried brown rice

5cm fresh root ginger, peeled and

chopped

6 garlic cloves, chopped

½ small pack fresh coriander

3tbsp mild curry powder

½tsp ground cinnamon

2tsp ground cumin

2tsp ground coriander

4tbsp tomato puree

2 large red onions, roughly chopped

2 large red peppers, deseeded and

roughly chopped

1 medium butternut squash, peeled,

deseeded and roughly chopped

2 medium potatoes, roughly chopped

1 large sweet potato, peeled and roughly

chopped

250g passata

1tbsp light soy sauce

1tbsp Marmite

400g can green lentils, drained and

rinsed

A small handful of finely chopped,

fresh coriander

1 small red chilli, to serve

Fat-free natural Greek yogurt, to serve

1

Cook the rice according to the pack instructions, then drain well and set aside. Meanwhile, put ginger, garlic, coriander, spices and 200ml water in a jug and blitz to a paste with a stick blender (or use your food processor).

2

Place a large non-stick saucepan over a medium heat and add the paste. Cover and cook for 10 minutes, stirring occasionally and adding a splash of water if it starts to look dry.

3

Add the tomato puree, red onions and red peppers and cook for 5 minutes. Add the squash, potatoes and sweet potato, coat with the mixture and cook for 5 more minutes, stirring regularly. Add the passata and 300ml boiling water and bring back to the boil, then reduce the heat to low and simmer for 20 minutes or until the vegetables are all tender. 4

Blitz until smooth with a stick blender (or use your food processor and return the soup to the pan). Add the soy sauce, Marmite, lentils and rice, and cook for 5 minutes. Top with fresh chilli, a sprinkle of coriander and a swirl of Greek yogurt and serve immediately.