The soothing soup: Red bean soup with charred corn, feta and pumpkin seeds

Serves 4

To garnish

• 0 Toasted sunflower seeds
• 2 tbsp rapeseed oil
• 1 red onion
• 2 cloves garlic
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp paprika
• 1 cinnamon stick
• 250g butternut squash
• 400 chopped tomatoes
• 300g cooked red kidney beans
• 600g vegetable or chicken stock

• 1 sweetcorn cob
• 1 handful pumpkin seeds
• 100g feta cheese
• 1 handful coriander

Step 1
Heat the oil in a large casserole.

Step 2
Add the onion, garlic, cumin, coriander, paprika and cinnamon stick and cook on a medium heat for 5 minutes or until the onion and garlic start to caramelise a little.

Step 3
Halve the squash, deseed and thinly slice.

Step 4
Add the squash to the casserole.

Step 5
Cover with the lid and cook on a medium heat for another 10 minutes or so, stirring from time to time.

Step 6
If using sweetcorn, heat a griddle pan and grill the cob on all sides until charred.

Step 7
When cool enough to handle, slice the corn in two, stand each half vertically and slice off the kernels.

Step 8
Add the tomatoes, beans, stock or water to the casserole and season to taste.

Step 9
Cover with the lid, season well and cook for another 15 minutes.

Step 10
Make sure the squash is cooked through and blitz or leave chunky.