Miso butter corn udon
Udon in a miso-butter glaze with charred corn and spring onions; the fifteen-minute umami bowl.
Roast garlic & squash soup with seedy croutons
Whole-roasted garlic squeezed into squash soup with rye croutons and pumpkin seeds.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the squash cut-side down and the whole garlic bulb, oiled, at 200C fan for 40 minutes.
- Step 2
Soften the onion in the rest.
- Step 3
Scoop the squash; squeeze the garlic in; add stock and simmer 10 minutes.
- Step 4
Blitz; nutmeg.
- Step 5
Croutons, seeds and good oil over each bowl.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 8g |
| Carbohydrates | 38g |
| – of which sugars | 11g |
| Fibre | 8g |
| Fat | 13g |
| – of which saturates | 2g |
| – of which omega-3 | 0.2g |
| Calcium | 90mg |
| Iron | 2.2mg |
| Salt | 0.5g |
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