Squash & nigella seed soup

Squash & nigella seed soup

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(9 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 4
Nigella seeds are a flavourful addition to this winter soup; they taste like oregano and have the slight bitterness of mustard seeds

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal181
  • fat7g
  • saturates1g
  • carbs27g
  • sugars13g
  • fibre5g
  • protein5g
  • salt0.31g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp nigella seeds
  • pinch chilli powder
  • 800g squash, peeled, deseeded and cut into chunks
  • 1 potato, cubed
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 850ml vegetable stock
  • small bunch flat-leaf parsley

Method

  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.

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Comments (6)

donnadrew's picture
5

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!

sazzums4god's picture
5

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

daisy1957's picture
5

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.

elsahogan's picture
5

Lovely soup, enjoyed by everyone

katbond133's picture
3

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.

lisaroot's picture
5

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

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