Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 500grams butternut squash, peeled and chopped
- 1tablespoons ras el hanout
- 1 pinch chilli flakes
- 1 onion, peeled and wedged
- 2 cup vegetable stock
- 400grams chickpeas, canned
- 1 2/3 cup coconut milk, reduced fat
Nutrition per serving
1810kJ / 432Cal
1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
10.1grams
Fat
25.2grams
Carbs
40.8grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Chickpeas add protein, body and silkiness to this rich vegan soup.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Place the butternut squash in a roasting tray, drizzle with half the oil, sprinkle over the chilli flakes and ras el hanout, toss to coat and roast for 30 minutes.
Step 2 of 3
Add the remaining oil to a large, deep pan on a medium heat and cook the onion for 8 minutes. Add the roasted squash and pour in the chickpeas (including the liquid), coconut milk and stock.
Step 3 of 3
Bring to the boil and cook for 5 minutes. Remove from the heat and blitz until smooth with an immersion blender.
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