- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion
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
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 850ml low-sodium vegetable stock
- small bunch flat-leaf parsley
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.
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 starterTake 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.