1 large onion, chopped
80 g peeled butternut squash, chopped
750 g carrots, peeled and chopped
1 litre boiling vegetable stock
1 tsp ground coriander
60 g canned cannellini beans, drained
10 g fresh coriander, finely chopped
3 tbsp quark
salt and freshly ground black pepper
1. Put the onion into a large pan with the squash, carrots, stock and ground coriander. Bring to the boil over a high heat, turn the heat to low and simmer for 20 minutes or until the vegetables are very soft.
2. Add the beans to the soup and simmer for a couple of minutes. Take off the heat, cool slightly then pour into a food processor or liquidiser and whizz until smooth.
3. Stir in the fresh coriander and quark, season to taste and serve.