Baked courgette fritters
A couple of courgettes, a grater, and you're well on the way to creating a moreish veggie main or brunch
Sweet potato noodle soup
Serves 4
Easy
Prep:
Cook:
This curry-spiced sweet potato and butternut squash soup with creamy coconut milk uses convenient supermarket ingredients to create a satisfying supper
Skip to ingredients
- 3 x 350g bags prepared butternut squash and sweet potato
- 3 tbsp curry powder
- 2 x 400g cans coconut milk
- 1 nest dried medium egg noodles
Nutrition: per serving
- kcal683
- fat43g
- saturates30g
- carbs59g
- sugars20g
- fibre10g
- protein9g
- salt0.4g
Method
step 1
Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.
