Ingredients

The following ingredients have 4 Servings
  • 2 tbsp oil
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 1 stick celery (chopped)
  • 2 cloves garlic (chopped)
  • 400 g (14oz) squash (, peeled and cut into small chunks)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp chilli flakes
  • 900 ml (1½pt) vegetable stock
  • 2 x 400g (14oz) tins chopped tomatoes
  • 400 g (14oz) tin lentils, (drained and rinsed)
  • Cheddar cheese (grated)
  • Feta cheese (crumbled)
  • cream
  • Pancetta(diced and fried until crisp)
  • chorizo (sliced and fried until crisp)
  • Chopped fresh herbs

Instruction

  • Heat 2 tbsp oil in a large saucepan and add 1 chopped onion, 1 chopped carrot and 1 chopped celery stick. Sauté for about 5 minutes until beginning to soften. Add 2 chopped garlic cloves and cook for another minute.
  • Add 400g (14oz) squash cut into chunks and cook for about 5 minutes, stirring frequently. Sprinkle 1 tsp each of coriander and cumin plus ¼ tsp chilli flakes over the squash and toss to combine.
  • Add 900ml (1½pt) vegetable stock, two tins of chopped tomatoes and a tin of lentils. Bring to the boil, then reduce the heat and simmer gently for 30 minutes.
  • Purée the soup in a food processor, goblet blender or use a stick blender. Reheat gently if required and serve with your favourte garnish.