SQUASH & NIGELLA SEED SOUP

Squash & nigella seed soup image

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

Ingredients

2 tbsp olive oil
1 onion
2 tsp nigella seeds
pinch chilli powder
800g squash , peeled, deseeded and cut into chunks
1 potato , cubed
850ml low-sodium vegetable stock
small bunch flat-leaf parsley

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