Soups are a great way to use up vegetables in the fridge. Choose a hero ingredient then add in whatever you have lying around. It’s also vegan-friendly.
SERVES 4
INGREDIENTS
• 1.5kg pumpkin
• Olive oil
• 1 tsp dried chilli
• 1 tbsp coriander seeds
• 1 large onion
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 ltr hot vegetable stock
METHOD
1 Preheat the oven to 170°C. Halve the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges.
2 Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for an hour, or until soft and slightly caramelised at the edges.
3 Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat a glug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 mins, or until soft and sweet but not coloured.
4 When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you prefer soups with a thinner consistency.
5 Ladle into bowls and drizzle with oil if you like, or yoghurt, and sprinkle with coriander leaves.
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