Squash Soup

Ingredients

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves of garlic, finely chopped
• 1 red chilli, finely chopped
• 1 squash, chopped
• 2 sprigs of fresh rosemary
• 1 tsp cumin seeds
• 1.5 L vegetable stock
• 1 × 400g can of beans of your choice

To serve

• Popcorn
• Mozzarella

Method

1. Add onion, carrot, chilli, and garlic to a large pan and cook until soft in a good amount of olive oil.
2. Add rosemary and cumin seeds and stir for 30 seconds
3. Add the squash
4. Add vegetable stock and season with salt and pepper
5. Cook for 40 minutes.
6. Add half the beans and cook for 10 more minutes.
7. Blitz the soup, place back into the pan and add the remaining beans. Cook for 10 more minutes.
8. Serve with popcorn and mozzarella