Smooth Chicken, Leek & Cottage Cheese Velvet

Cooking Hack: For an extra velvety finish without extra fat, blend the cottage cheese with a splash of warm broth in a small cup before adding it to the jug—this prevents any temperature shock and guarantees an ultra-smooth silkiness. 88.Creamy Butternut Squash & Chickpea Protein Purée Servings: 4 Prep time: 10 minutes Cook time: 21 minutes Ingredients 400g butternut squash, peeled and chopped into 1.5cm cubes 1 can (400g) chickpeas, drained and rinsed 1 medium onion, diced 2 garlic cloves, minced ½ tsp ground cumin ½ tsp ground coriander 600ml low-sodium vegetable stock 60g unflavoured plant protein powder (pea or soy) 40ml cool water 1 tbsp extra virgin olive oil Salt and black pepper, to taste Instructions Prepare & Layer: Place the olive oil, onion, garlic, spices, squash, and rinsed chickpeas into your electric soup maker jug. Add Liquid: Pour over the vegetable stock, ensuring the mixture remains below the MAX fill line. Cook Cycle: Select the Smooth hot soup setting (21 minutes) and allow the appliance to cook and blend. Protein Boost: Whisk the protein powder with cool water until smooth. Pour this slurry into the hot soup after the cycle finishes, then press Pulse/Blend for 10 seconds to fold through. Nutritional Information (per serving) Calories: 225 kcal Protein: 18 g Fat: 5 g Carbohydrates: 24 g Fiber: 7 g Chef's Tips and Guidelines Cooking Hack: Whisking protein powder with cool liquid before stirring it into the finished soup prevents clumping and preserves its velvety texture without curdling.