Nadia Sawalha brings you a spicy vegetable soup to keep you warm this winter!
Ingredients
- 1 tsp oil
- 1 garlic clove, chopped
- 1 red chilli, finely sliced and de-seeded to make it less spicy (optional)
- 1 /2 tsp cumin
- 1 /2 tsp coriander
- A small pinch of sugar
- 2 carrots
- 2 red peppers, chopped
- 1 small sweet potato
- 3 /4 pt chicken or vegetable stock
- A small pinch of salt and pepper (salt can be left out to reduce sodium)
- 2 tbsp dry fried sunflower seeds (quickly toasted in a hot pan)
- A small bunch of fresh coriander, to garnish
To serve:
- 2 tbsp reduced fat hummus
- 3 rye crackers or crisp breads
- 1 tomato, sliced
- ¼ cucumber, sliced
Method: How to make Super spicy soup
1
In a saucepan, heat the oil and gently fry the onion, garlic, chilli, spices and sugar, until lightly coloured and softened.
2
Add the carrots, peppers, potatoes, stock and seasoning and bring to the boil. Simmer until the vegetables are soft, this should take around 10 - 12 minutes.
3
Pour the soup into a blender and blitz to the desired consistency. Transfer to a serving bowl, sprinkle the sunflower seeds on top and garnish with fresh coriander.
4
Serve with rye crackers or crisp breads spread with hummus and topped with the cucumber and tomato slices.
