3 eggs,115g caster sugar,140g plain flour,A few drops vanilla extract,400g frozen mixed berries,4tbsp no-added-sugar black cherry or blackcurrant jam,200g 2% fat Greek yogurt
Put a large saucepan over a medium-high heat. Add the butternut squash, parsnip, celery, butter beans, cumin, coriander and ginger. Mix the stock powder with 1 litre boiling water in a jug, then add to the pan along with the milk. Bring the soup to the boil, then reduce the heat and simmer for 20–25 min until the vegetables are tender.,Remove the pan from the heat and purée the soup with a stick blender (or leave to cool slightly and whiz in a food processor).,Serve topped with the soured cream and chives, with a grind of black pepper.