Spicy butternut, quinoa & coconut soup
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This fragrant vegan soup with a hit of warming chilli has a lovely silky texture
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, chopped
Garlic
1 clove(s), chopped
Ground Cumin
3 teaspoon(s), level
Ground coriander
1½ teaspoon(s), level
Chilli flakes
¼ teaspoon(s), level
Butternut Squash
800 g, chopped
Courgette
1 medium, chopped
Quinoa, Dry
100 g, rinsed
Vegetable stock cube
1 cube(s), 800ml stock
Reduced fat coconut milk, tinned (7.7% Fat)
165 ml
Coriander, fresh
10 g
Chilli, green or red
1 individual
Calorie Controlled Brown Bread
8 slice(s)
Instructions
1
Lightly mist a large pan with cooking spray over a medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Add the ground cumin, ground coriander and chilli flakes and cook, stirring continuously, for 1 minute. Add butternut squash, courgette, quinoa and 800ml vegetable stock and stir. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes, until the vegetables have softened and the quinoa is tender.
2
Using a stick blender, blend the soup until smooth, then season to taste. Ladle the soup between 4 serving bowls and drizzle the coconut milk between them. Scatter over fresh coriander leaves and red chilli slices. Serve alongside 2 slices of bread per person.
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