2 Celery sticks (chopped)
1 Onion (Medium, chopped)
400g Butternut Squash (peeled, deseeded & chopped)
200g Carrots (peeled & chopped)
2 Medium size sweet potato (peeled & chopped)
2 inch piece of root ginger (peeled and chopped)
2tbsp rapeseed oil
2tsp Ground cumin
500mml of water
Bunch fresh coriander (chopped)
Black pepper or chilli flakes to taste
Start by gently frying the onions in the rapeseed oil for 5 minutes or until the onions are soft.
Then add the ginger, garlic, celery and spices for even more veggie goodness. Continue to fry for a further 5 minutes. Add a drop of water to prevent burning.
Add the water, carrots, sweet potato and butternut squash and bring to boil. Reduce to a simmer and continue to cook for 20 minutes or until the vegetables are soft.
Finish the soup by simply blending the soup until it’s smooth and thick, and then adding the fresh coriander. Serve with a dollop of Greek yogurt on top.