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Squash and Coriander Soup


  • 600g squash, peeled and de-seeded

  • 200g onions, peeled

  • 200g potatoes

  • 1 clove of garlic

  • 2 dessertspoons of ground coriander

  • 1 litre of hot stock

  • Salt and pepper

  • Olive oil

  • Bunch of fresh coriander


  • 1.

    Place a saucepan over a medium heat and then add a drop of olive oil. Add the squash, potatoes, onions, garlic and ground coriander.

  • 2.

    Cover and leave to simmer for about 15 minutes, stirring occasionally. Pour in the hot chicken stock and bring the soup to the boil.

  • 3.

    When the squash is tender the soup is ready to be blended.

  • 4.

    Stir in the roughly chopped fresh coriander and serve or allow to cool and freeze for when you need it!


For a vegetarian meal substitute chicken stock with vegetable stock.

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