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    Spiced Butternut Squash and Coconut Soup

    On the hunt for quick and easy lunch ideas? This spiced butternut squash and coconut soup recipe is bound to go down a treat!

    These easy, delicious Indian pancakes are perfect for cold autumn evenings. With warming spices and comforting sweet potato, they are great for tucking into after a chilly walk in the great outdoors. Replace the regular yoghurt for a soy alternative, and this recipe is spot-on for vegans too.

    What you'll need...

    • 150g ‘gram’ or chickpea flour
    • 140g spelt or rice flour
    • ½ tsp baking powder
    • 150ml almond milk
    • 500g sweet potatoes, cut into large 3cm chunks
    • Olive oil, to fry
    • 1 onion, peeled and chopped
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 3 garlic cloves, crushed
    • Small handful of mint leaves, finely chopped, plus more to scatter over 200g yoghurt
    • Sea salt and pepper
    • Equipment - 24cm non-stick frying pan

    Here's how it's done... Step 1

    Put both kinds of flour, baking powder and ½ a teaspoon of salt into a bowl. Whisk in the milk and 300ml water until smooth.

    Step 2

    Place the sweet potatoes in a pot of cold, salted water and bring to the boil. Reduce the heat and simmer for 6-8 minutes until a sharp knife glides into the centre. Drain well.

    Step 3

    Put 5 tablespoons of the olive oil into a frying pan and set over a high heat. Add in the onion, ground cumin and coriander and stir-fry for 3 minutes. Add in the potatoes and fry for 8 minutes, stirring regularly, until crispy and golden. Reduce the heat, add in the garlic and fry for another minute until aromatic. Season well with salt and pepper to taste and set aside.

    Step 4

    Clean out the pan, add in a teaspoon of the olive oil and set over a medium heat. Add in a ladleful of the batter and swirl to cover the base. Fry for 2 minutes until the surface of the pancake begins to dry out and the underside is golden.

    Step 5

    Spoon some of the spiced potato down the centre of the pancake, then roll the pancake to encase the filling. Keep warm in a low oven while you fry the rest of the dosa’s.

    Step 6

    Mix together the chopped mint and yoghurt, then serve dolloped over the dosa’s with a few more mint leaves scattered over.

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