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Squash & nigella seed soup

Squash & nigella seed soup

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Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal181
fat7g
saturates1g
carbs27g
sugars13g
fibre5g
protein5g
low insalt0.31g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2008

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Overall rating

Rating: 4 out of 5.10 ratings
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