Serves 4

This recipe was inspired by Mexican tortilla soup and it has a great spicy vibe. Any sort of chilli paste is fine – we like to use chipotle for its smoky flavour and it works so well with the lime zest and juice to bring this soup to life. And if you fancy, you can replace half the vegetable stock with a can of coconut milk.

 

Ingredients

2 tbsp coconut or olive oil

1 large onion, finely chopped

500g squash or pumpkin, peeled and diced

250g cauliflower florets, roughly chopped

3 garlic cloves, finely chopped

1-3 tsp chilli paste, to taste

Zest and juice of 1 lime

800ml vegetable stock

Sea salt and black pepper

 

To garnish (optional)

1 tsp oil

2 tbsp pumpkin seeds

½ tsp chilli paste

Fresh coriander leaves

 

Method

Heat the oil in a large saucepan. Add the onion and the squash or pumpkin and cook over a medium-high heat, stirring regularly, for several minutes until they start to caramelise. Add the cauliflower and garlic and cook for a few minutes, then stir in the chilli paste and lime zest. Season well with salt and pepper.

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