Serves 6

 

Ingredients 

1 tbsp. olive oil 

1 onion, diced

1 large carrot, sliced

½ butternut pumpkin, diced

2 potatoes, diced

1 tin beans (e.g. cannellini), drained & washed

2 cups water + 1 salt-reduced vegetable stock cube

1 tsp. cumin

1 tsp. ground coriander

1 tsp. pepper

To serve: Wholemeal bread, toasted

To serve: a dollop of Low fat Greek yoghurt

Method 

1. Dice and chop the vegetables.
2. Place a large soup pot on medium-high heat. Add olive oil and cook diced onion for 5 minutes then add cumin and coriander.
3. Add carrot, pumpkin, potato, beans, stock, cumin, coriander seeds and pepper. Stir and cover with lid. Cook until vegetables are soft, about 20 minutes.
4. Take off stove and check to see if vegetables are soft by inserting a fork into a larger piece.
5. Mash when vegetables are soft until no chunks are left.
6. Serve warm with a dollop of yoghurt and a side of toast.

 

Tip: Serve leftover soup into individual portions and freeze for a future dinner.

 

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