ROASTED BUTTERNUT, SWEET POTATO & CHICKPEA SOUP (V) (VN)

Servings: 2

Nutritional values per serving:

calories 425, protein 10.5g, fat 25g (saturated 17.9g), carbs 36.5g (sugar 9.5g), sodium 435mg

INGREDIENTS

• 1 bag (300g) diced butternut squash & sweet potato
• 1 tbsp coconut oil, melted (or olive oil)
• salt & freshly ground black pepper
• pinch of red chilli powder(optional)
• 1 can (400ml) light coconut milk (reserve some for garnish)
• 400 ml vegetable stock
• ½ can chickpeas, drained
• 4 sprigs of thyme
• 2 tbsp (20g) pumpkin seeds, toasted

METHOD

• Pre-heat the oven to 200°
• Place the butternut and sweet potato chunks on a baking tray and toss with the oil. Season with salt and pepper and a sprinkle of chilli powder (optional). Roast in the oven for 25 minutes, or until softened.
• In the meantime, add the coconut milk, vegetable stock, chickpeas and thyme to a pot and bring to the boil. Add the butternut and sweet potato and reduce to a simmer. Cover and cook for 5 minutes.
• Lightly toast the pumpkin seeds in a dry pan.
• If the thyme sprigs have woody stalks remove and discard them and then blend the soup in the pot using a stick blender. Taste and add seasoning if needed.
• To serve add a swirl of coconut milk and a sprinkle of toasted pumpkin seeds.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food