Squash, Carrot & Noodle Soup

Ingredients

• 0.5  butternut squash chopped
• 4  carrots chopped
• 3 stalks celery chopped
• 0.5 tsp chilli powder 
• 4 tbsp crunchy peanut butter 
• 1 large handful coriander fresh chopped
• 2 cloves garlic finely chopped
• 2  cm piece ginger fresh finely chopped
• 0.5 tsp ground turmeric 
• 200 g noodles soft
• 1 tbsp olive oil 
• 1  onion finely chopped
• 1 large handful roasted peanuts 
• 4 servings grinding of salt & pepper good freshly ground
• 4 cups vegetable stock 

Equipment

Directions

1. Gently saute the onion, garlic and ginger in the olive oil.
2. Add the celery and carrots and cook for a few minutes.
3. Add the squash and cook for another few minutes.
4. Stir in the chilli powder, turmeric and peanut butter.
5. Pour in the vegetables stock and bring to the boil. Reduce to a simmer and cook, covered for 30 minutes.
6. Add the noodles and cook for a few more minutes before seasoning and adding the coriander.
7. Serve topped with a sprinkling of roasted peanuts.