This tasty butternut squash soup is amped up with red lentils and ras el hanout, a North African spice mix. It’s a great option in the middle of a tough day out when you want to warm up and fuel up quickly for the next challenge. I recommend garnishing with dukkah and yoghurt. Or simply go for some chopped toasted nuts, a versatile and energy-rich addition to your trail larder.
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Serves 1
- 240 Calories
- Vegan, Gluten-Free
- Required: bowl or mug
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Cooking method: Just add boiling water
- Cooking time: 5 minutes
- Bring your own: fresh herbs; yoghurt; dukkah; bread for dipping
Ingredients: butternut squash, courgettes, chickpeas, red onion, tomatoes, orange peel, green beans, apricots, cranberries, green chillies, parsley, coriander, lemon, olive oil, garlic, ginger, cinnamon, cumin, coriander, cardamom, salt, pepper
Nutrition info: 240 Calories; 7g Fat; 38g Carbs; 9g Protein