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Scary soup with tombstone bread

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Pumpkin soup with spider's web yogurt and decorated toast.
Serves
4
Prep
20 mins
Cook
30 mins
Each 450g serving contains (excludes serving suggestion)
KCal
237
Carbs
37.30g
Fibre
7.30g
Protein
11.00g
Fat
3.20g
Saturates
0.10g
Sugars
12.50g
Salt
1.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 tsp rapeseed oil
1 large onion, chopped
1 small butternut squash
1 low salt vegetable stock cube in 800ml boiling water
75g red lentils
400g can tomatoes
1 tbsp tomato puree
good pinch pepper
Method
  1. Add the onion to the pan with 1 teaspoon of oil. Cook gently until the onion starts to brown.
  2. Now add the squash, stock, lentils, tomatoes and puree, and simmer for 15-20 minutes.
  3. Add a good pinch of pepper, then whizz with a stick blender or in a food processor until smooth.
  4. Meanwhile, cut the bread into the shape of a tombstone, put the stencil into position, and spray onto the toasted bread.
  5. Put the soup into bowls. Add the yoghurt to a piping bag with a really small nozzle, and pipe a thin spiral onto the soup. Take a skewer or chopstick and draw through the spiral from the centre outwards to create a spider’s web. Add the toast and serve.
Chefs tips
  • You could use an oat or soya-based, non-dairy alternative to yogurt for a lactose-free version.
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