Squash & nigella seed soup

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• 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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• Sazzy

  17 February 2011

  Sazzy rated and commented on this recipe

  

  This soup is a big hit with the familia! I never use the nigella seeds, but it's still delicious!

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• Donna D

  11 December 2012

  Donna D rated and commented on this recipe

  

  Perfect recipe for a frosty day! Used one of our home grown squashes, left out the nigella seeds, & added a big spoon of curry powder instead of the chilli. Crusty rolls & you're well away!

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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, sugar 13g, salt 0.31 g

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