Calories
Protein
Carbs
Fats
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.
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