Souped up: Butternut, red pepper & chilli soup
SOUP: 161 cals per serving
BOOST: 97 cals per serving
900g butternut squash
500g red peppers
50g unsalted butter
1 large onion, peeled and chopped
4 garlic cloves, peeled and sliced
1 heaped tsp finely chopped medium-hot red chilli
900ml vegetable stock
sea salt and black pepper
1 tsp balsamic vinegar
- Peel, deseed and roughly chop the squash. Roughly chop the peppers, discarding the core and seeds. Melt the butter in a large pan over a medium heat, add the squash, peppers, onion, garlic and chilli and fry for about 10 minutes, stirring frequently, until glossy. Add the stock and plenty of seasoning, pressing the squash and peppers down to submerge them, bring to the boil and simmer for 10 minutes or until they are tender. Liquidise the soup in batches in a blender with the balsamic vinegar, then pass it through a sieve into a clean pan.
BOOST YOUR BOWL Trim and finely slice or shred 2 spring onions. Combine 100g sour cream with 100g young goat’s cheese in a medium bowl. Season with a squeeze of lemon juice and a little salt. Serve the soup with the goat’s cheese dolloped over, a few slivers of spring onion and 1 tablespoon of salad sprouts per bowl.