Squash & nigella seed soup

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. Heat the oil in a large pan, add the onion, then fry until lightly coloured. Add the nigella seeds and chilli, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
2. Purée the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.

TURN INTO A SPECIAL STARTER

Take some small queen scallops or slice 4 king scallops across into discs. Sprinkle with a little chilli powder, then fry very briefly on each side until lightly coloured. Pour the soup into 4 bowls and arrange the scallops slices in the centre with a sprig of parsley.

PER SERVING

181 kcalories, protein 5g, carbohydrate 27g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.31 g

Latest comments and suggestions

• Lisa

  21 November 2008

  Lisa rated and commented on this recipe

  

  This was really tasty and the nigella seeds add a lovely flavour.

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• phatkat133

  12 December 2008

  phatkat133 rated and commented on this recipe

  

  I found that the nigella seeds were not a particularly nice texture to have ain a soup. They are very small and get stuck in your teeth (they do not blend up). This takes away from the enjoyment of the soup which otherwise has a decent flavour, very sweet.

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• Zoe Oatley

  02 January 2009

  Zoe Oatley commented on this recipe

  Lovely soup, enjoyed by everyone

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• Zoe Oatley

  02 January 2009

  Zoe Oatley rated this recipe

  

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• Margaret Stewart

  05 February 2009

  Margaret Stewart rated and commented on this recipe

  

  Having noted the comment about the seeds I ground them in a pestle and mortar first it made them much softer when blending. Also didn't have any veg stock so used chicken stock intead, This has got to be the most delicious soup I have had in ages ............went well with the snow falling outside very comforting.

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Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 tsp nigella seeds
• pinch chilli powder
• 800g squash , peeled, deseeded and cut into chunks
• 1 potato , cubed
• 850ml vegetable stock
• small bunch flat-leaf parsley

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Vegetarian, Low-fat

Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 tsp nigella seeds
• pinch chilli powder
• 800g squash , peeled, deseeded and cut into chunks
• 1 potato , cubed
• 850ml vegetable stock
• small bunch flat-leaf parsley

PER SERVING

181 kcalories, protein 5g, carbohydrate 27g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.31 g

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