Nigella seeds are a flavourful addition to this winter soup; they taste like oregano and have the slight bitterness of mustard seeds
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
Method
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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.
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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.