160g tinned chickpeas,
90ml olive oil
280g butternut squash, peeled, halved, cut into 1.5cm dice
120g onion, peeled, cut into
220g potatoes, peeled, cut into 1.5cm dice
120g leeks, peeled, washed, cut into 1.5cm dice
8g garlic, finely chopped
4g ground cumin
6g red chillies, deseeded, finely chopped
160g tinned chopped tomatoes
2.5g sea salt
2g ground black pepper
140g courgettes, finely diced
6g fresh parsley, roughly chopped
6g fresh dill, roughly chopped
6g fresh coriander, roughly chopped
½ lemon, zested, juiced
70g feta cheese, crumbled
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 1510kJ/361Kcal
Take 35g chickpeas, deep fry until crisp, season and reserve for garnish.
To make the soup; heat 20ml oil in a saucepan, add the squash, onions, potatoes, leeks and garlic, saute until softened slightly. Add the spices and cook for a couple of minutes. Then add the chilli and chopped tomatoes, finally add 800ml water and season with salt and pepper.
Bring to the boil and simmer for 30 minutes or until the vegetables are tender.
Remove from the heat and blend the soup to a smooth puree. Once smooth, return to the heat and add the remaining chickpeas. Bring back to a simmer.
Saute the courgettes in a pan and add to the soup. Check the seasoning.
To make the herb oil; place the fresh herbs in a blender with the remaining oil, lemon zest and juice and a pinch of salt, blend to combine.
Pour the soup into a bowl, sprinkle the crumbled feta on top, drizzle with the herb oil and finish with the deep-fried chickpeas.