NAVAJO SOUP SQUASH, BEANS, CORN & FLATBREADS

Beans add colour and provide us with a veggie source of protein in this recipe, plus they are a source of magnesium, which we need so that our muscles can function properly

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F/gas 4. Clean the squash or pumpkin (there’s no need to peel it), carefully halve it lengthways, then halve again into quarters and remove and discard the seeds. Place in a roasting tray, season with sea salt and black pepper, and roast for 1 hour, or until cooked through.

Step 2

After 30 minutes, peel and finely chop the onion and place in a large casserole pan on a medium-low heat with 1 tablespoon of oil and a splash of water. Cook for 10 minutes, or until softened, stirring regularly. Pour the stock into the pan and bring to the boil, then whisk in the polenta (this will gradually thicken the soup, giving it a wonderful texture). Tip in the beans (juice and all), and leave to simmer away on the lowest heat until the squash is cooked.

Step 3

Meanwhile, preheat a griddle pan on a high heat. Mix the flour, yoghurt and a pinch of sea salt into a ball of dough. On a clean flour-dusted surface, divide the dough into four equal-sized pieces. One-by-one, roll each piece out nice and thinly, then dry griddle until bar-marked on each side.

Step 4

Chop up the soft, sweet squash, slice the chives and stir both through the soup. Taste and season to perfection, adjust the consistency to your liking with splashes of water, then serve right away with the flatbreads for dunking.