SQUASH & NIGELLA SEED SOUP
Nigella seeds are a flavourful addition to this winter soup; they taste like oregano and have the slight bitterness of mustard seeds
Provided by Mary Cadogan
Categories Soup
Time 45m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 181 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
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