Christie's Orange Soup

A deliciously zingy mouthful of autumn delight, originally created for our fussiest friend (who always has seconds).

Ingredients

• RYVITA^® Sesame Crispbread
• Butternut squash
• Carrot
• Parsnip
• Onion
• Lime
• Chilli
• Veg stock
• Mustard seeds
• Olive oil
• Bay leaf

Method

Fry 1 tbsp mustard seeds in 2tbsp olive oil until seeds start to pop. Add 2 whole dried red chillies and a chopped onion, fry until onion is soft. Add whole chopped butternut squash, 2 chopped carrots (no need to peel), and 2 chopped parsnips. Add a bay leaf and enough veg stock to just cover the chopped veg. Bring to the boil. Once boiling, reduce to a simmer for 20-30 mins, depending on how finely you chopped the veg. Once the veg is soft, remove from heat, take out the chillies and bay leaf, and blend until the soup has a smooth consistency. Squeeze in the juice of a lime, perhaps two depending on how you like it, add a dash of salt and pepper, and serve whilst piping hot. This soup is superthick, so make sure to have something crispy to dunk. If you're feeling fancy, some dry roasted sesame seeds are delicious sprinkled over the top.