Spicy Squash Soup with Tortilla Veggie Melts

Spicy Squash Soup with Tortilla Veggie Melts

Spicy Squash Soup with Tortilla Vege Melts Recipe

For a healthy and nutritious meal time try this Spicy squash soup with tortilla veggie melts. It tastes great and can be prepared for children as well.

Ingredients:

  • 750g squash or pumpkin, chopped roughly
  • olive oil spray
  • 1 onion, finely chopped
  • 2 carrots, scrubbed, chopped
  • 2 tablespoons green curry paste
  • 1 tablespoon lemongrass paste
  • 2/3 cup reduced-fat coconut cream
  • 3 cups vegetable stock made with 2 teaspoons stock powder and 3 cups boiling water
  • Veggie melts
  • 2 tomatoes, sliced
  • 1 cup fresh spinach
  • 2 tortillas
  • 1/2 cup grated reduced-fat cheddar cheese

Method:

Step 1 Preheat oven to 200°C. Place squash on a baking tray and spray with oil. Cook for 15 minutes.

Step 2 Meanwhile, spray a non-stick pan with oil and cook onion and carrots until softened. Add curry and lemongrass pastes. Cook for 5 minutes to allow flavours to infuse.

Step 3 To make melts, place vegetables on 1 tortilla. Sprinkle over cheese and cover with the other tortilla. Set aside.

Step 4 Add squash to pan with coconut cream and stock. Bring to the boil and cook for 20 minutes. Cool slightly before blending until smooth. Season to taste.

Step 5 For the last 5 minutes of the soup cooking, place tortilla in oven to toast lightly. Cut in wedges. Serve soup with Vege melts.

Get Free Weekly Updates!

Signup now and receive an email once I publish new content.

We will never give away, trade or sell your email address. You can unsubscribe at any time.