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Ginger, Butternut, Chilli and Coconut Soup with Crunchy Seeds and Crispy Chickpea Croutons

Name: Ginger, Butternut, Chilli and Coconut Soup with Crunchy Seeds and Crispy Chickpea Croutons
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp Olive oil; 1 Onion; 2 Celery sticks; 1 Carrot; 400 g Butternut squash; 2 cm Ginger; 1 Red chilli; 1 Vegetable stock cube; 600 ml Boiling water; 200 ml Coconut milk; 1 handful Coriander; 1 tin Chickpeas; 1/2 tsp Paprika; 1 tbsp Olive oil; Maldon salt

It’s been bitterly cold this last week.

Cook

25m

Ginger, Butternut, Chilli and Coconut Soup with Crunchy Seeds and Crispy Chickpea Croutons

It’s been bitterly cold this last week.

Cook

25m

Ingredients

Method

Turn cooking mode on

Step 1

Heat 1 tbsp of the oil in a large saucepan over a medium heat and fry. Fry the onion for 3-4 mins, remembering to season it and cook until beginning to soften.