Butternut squash, coconut & ginger soup with crispy Meatless Farm mince & kale

Butternut squash, coconut & ginger soup with crispy mince

Serves 4

6 hours slow cooker

This butternut squash soup can be left to cook in the slow cooker all day long, and is given a protein boost with crispy Meatless Farm mince on top. It’s also wallet-friendly, which is handy.

Ingredients

Meatless Farm Mince 150g (this is roughly half a pack, so save the rest for Bolognese)
4 cloves garlic, really finely sliced
2 tbsp of crispy chilli oil or a chilli sauce of your choice
A handful of kale, stalks removed, roughly chopped
1 onion, chopped
2 carrots, chopped
1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
30g ginger, peeled and chopped
3 cloves garlic, chopped
1 tin coconut milk
800ml veg stock
2 tbsp soy sauce

Meatless Farm Plant-Based Mince 350g Eco Score A

Method

First job, prep all your vegetables. And then you have two options for the soup part this recipe….

Slow Cooker 1
Place the onion, carrot, squash, ginger, garlic, sweet potato, coconut milk and stock in the slow cooker. Turn on the high setting for around 6 hours. Once the vegetables are soft chuck in the soy sauce and blitz until smooth (add more water if needed).

Slow Cooker 2
Drizzle some oil in a pan over a medium heat, add the onions and carrot, season with salt and cook for 5 mins until starting to soften then add the ginger, sweet potato and garlic, cook for a couple more minutes. Add the coconut milk and stock and add the lot to the slow cooker, cook on high for around 6 hours. Once the vegetables are soft chuck in the soy sauce and blitz until smooth (add more water if needed).

Option 3 – Cook the whole lot in a pan…
Drizzle some oil in a pan over a medium heat, add the onions and carrot, season with salt and cook for 5mins until starting to soften then add the ginger, sweet potato and garlic, cook for a couple more minutes. Add the coconut milk and stock and simmer for around 45 minutes until everything is soft. Once the vegetables are soft chuck in the soy sauce and blitz until smooth (add more water if needed).

When the soup is nearly cooked you’re ready to make your crispy mince topper…

Drizzle some oil in a non-stick pan over a low/medium heat, tip the Meatless Farm Plant-Based Mince into the pan, cook for around 12 mins, stirring gently every now and then until the mince is crispy. Add more oil as needed.
When the mince is crispy add the sliced garlic, kale and crispy chilli. Season well with sea salt and cook for a couple of minutes until everything is crispy!
To serve, spoon the soup into warm bowls, top with the crispy mince and you’re good to go!