Special Diet

Butternut Squash and Chickpea Soup with Potato Rostis

cook 10 mins
Tags: Gluten free
  • 2 x 400 g (13 oz) cartons ready-made butternut squash soup
  • 400 g (13 oz) can chickpeas, drained
  • 4 medium potatoes, peeled and grated
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 50 g (2 oz) Manchego cheese, grated
  • Heat the butternut squash soup according to the pack instructions, stirring in the chickpeas halfway through the cooking time.
  • Meanwhile, squeeze out any moisture from the grated potatoes using a tea towel.
  • Heat the butter and oil in a large frying pan. Shape the potato into 4 rough patties and place in the pan. Cook for 3–4 minutes on one side, then turn over, sprinkle with the Manchego and cook for a further 3–4 minutes until golden. Serve the rostis with the soup.
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