Bowls of GOODNESS

Try out our nutritious soups, perfect for when you need a boost

- JESS MEYER

Spiced butternut soup with crispy chickpeas

Upgrade your usual squash soup with warming Middle Eastern spice and crispy chickpea 'croutons'.

PER SERVING 221 cals, 9g fat, 1g sat fat, 23g carbs

SERVES 4

PREP 10 mins

COOK 20 mins

* 1 onion, chopped 

* 3tbsp olive oil 

* 2 garlic cloves, crushed

* 1tbsp ras el hanout, baharat or garam masala spice blend

* 500g butternut squash, peeled and cut small chunks *2.5cm piece ginger, finely grated

* 1ltr vegetable stock

* 400g tin chickpeas, drained, rinsed and dried

* 1tbsp harissa paste (use less if you don't like it spicy)

* Coriander sprigs, toasted sesame seeds and tahini paste, to serve (optional)

1 Fry the onion in 2tbsp oil for a few mins, to soften. Mix in the garlic and spice blend along with the squash and ginger, and cook for 1 min. Add the stock, season and bring to the boil. Cover and simmer for 20 mins until the veg is tender.

2 Meanwhile, heat the oven to 180C Fan/Gas 6. Put the chickpeas on a lined baking tray and toss with the harissa and the remaining oil. Season with salt and roast for 15 mins until crispy.