Red Pepper, Squash & Coconut Soup
Serves
2
Prep Time
5 minutes
Cooking Time
25 minutes
Prep Tips
Option to use pre-chopped onion and also butternut squash pieces (often come with sweet potato but this works too!)
Toast your seeds in advance as they make a nice topping for any soup!
Prep enough for 2 meals and store in airtight container in the fridge. If doing this, split the batch and store soup in fridge before adding the coconut milk. When you come to having the soup add your coconut milk as you warm through on the hob
Nutrition Nugget
Don’t underestimate the seeds, not only do they add amazing taste, they also add to the balance of macronutrients, thanks to the omegas.
Equipment
Large saucepan, blender
Ingredients
1 tbsp coconut oil or olive oil
½ onion, roughly chopped
1 garlic clove, crushed or grated
200g bag of butternut squash, diced
1 tsp ginger, finely grated
¼ tsp turmeric powder
Hot Water (enough to cover mixture)
2 tsp Marigold Reduced Salt Vegetable Bouillon powder
1 small red pepper, diced
100-200 ml (¼ - ½) tin coconut milk
Small handful of parsley, chopped
1 tbsp pumpkin seeds, per person, toasted
Pinch of salt & black pepper
Method
Heat the oil in a large pan and saute the onion and garlic for a few minutes until they start to soften but do not turn brown
Add the butternut squash, ginger, turmeric and bouillon powder
Cover with just enough boiling water and bring to the boil
Let simmer for about 15 minutes or until the vegetables are soft
Add the red pepper and leave for a further few minutes to cook
Let soup cool a little and then blend until desired consistency. If making a batch, store at this point in the fridge.
Finally, when you are ready to have the soup, mix in the coconut milk whilst hot, serve and season.
Top with the pumpkin seeds, parsley and enjoy!
