35 mins
Not Too Tricky
serves 4
About the recipe
This substantial soup makes a brilliant weekday lunch, but could totally hold its own as a main meal. It freezes well, so make a batch, portion up and stash in the freezer.
Ingredients
1 bunch of spring onions
2 celery sticks
olive oil
2 tablespoons curry paste, such as madras, tikka, rogan josh
500g butternut squash
20g fresh coriander
100g basmati rice
2 litres organic vegetable or chicken stock
300g frozen spinach
300g frozen peas
Top Tip
Don’t throw your squash seeds away – turn them into a super-tasty snack. Pull off any strings of flesh, then rinse, dry and scatter onto a baking tray. Season with sea salt, and a spice of your choice, then toss with a drizzle of oil and bake at 180ºC for 10 minutes. Delicious!
Method
- Trim and finely slice the spring onions and celery, place in a large pan on a medium-low heat with 1 tablespoon of oil and cook for 10 minutes, or until softened. Stir in the curry paste and cook for a further 2 minutes.
- Meanwhile, scrub the butternut squash, then coarsely grate on a box grater (there’s no need to peel it), discarding any seeds and stalk (see tip). Pick the coriander leaves and set aside, then finely chop the stalks and add to the pan with the grated squash.
- Stir in the rice and stock, bring to the boil, then simmer with the lid on for 10 to 15 minutes, or until the rice is cooked. Add the spinach and cook for 2 minutes, then add the peas and cook until piping hot.
- Ladle the soup into bowls, sprinkle over the coriander leaves and serve.
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