Yields6 ServingsPrep Time5 minsCook Time10 minsTotal Time15 minsCategoryLunch, One Pan, Soups & SaladsCuisineIndianCooking MethodSimmeringDietGluten Free, Low Lactose, Vegan, Vegetarian
Using only store cupboard and freezer ingredients this soup is ideal for those wanting to save money, do less food prep or who have not planned ahead!
1 tbsp olive oil
3 tbsp frozen onions
1 tbsp frozen garlic
1 tbsp frozen ginger
2 tsp garam masala
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
½ tsp salt
500 g frozen butternut squash
240 g chickpeas (1 x 400g can/tin drained)
400 g tinned/canned tomatoes
400 ml coconut cream
1
In a large saucepan heat the oil and sauté the onion, ginger and garlic for a minute
2
Add all other ingredients and stir
3
Bring to the boil then reduce heat and simmer for 10 minutes
4
Pop the soup into a food processor or liquidiser and blend to your desired consistency