Hi, I’m Laura. Today, I’m gonna show you how to make butternut squash, kale and chickpea soup recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Butternut Squash, Kale and Chickpea Soup Recipe
Butternut Squash, Kale and Chickpea Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Butternut Squash, Kale and Chickpea Soup is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook butternut squash, kale and chickpea soup using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash, Kale and Chickpea Soup:
- Make ready 1 Medium Onion, finely chopped
- Get 2 Teaspoons fresh ginger, minced
- Make ready 350 g Mixed Kale, roughy chopped
- Take 1 teaspoon fresh chillies
- Take 1/2 Cup chickpeas, soaked in 1 Cup boiling water
- Take 1 teaspoon cardamom
- Prepare 1 teaspoon cinnamon
- Take 1 teaspoon nutmeg
- Get 2 cubes garlic & herb stock
- Take 60 ml Olive oil
- Prepare 600 g Butternut Squash, peeled and chopped. Seeds removed
- Take 1 teaspoon cardamom
- Take 2 Cups Water
- Get More water if needed to achieve desired consistency
Instructions to make Butternut Squash, Kale and Chickpea Soup:
- Soak chickpeas for an hour, covered. Drain chickpeas. Heat olive oil on low and sauté onion, chickpeas and butternut together in a pot. Put the lid on after 20 minutes. Stir after 15 minutes.
- After 45 minutes, add chillies, 1 teaspoon cardamom, ginger, cinnamon and nutmeg. Stir and put the lid on.
- After 15 minutes, add 2 cups tap water, switch the stove off and blend with a hand stick blender. If it’s too thick, add half a cup each time until you get your desired consistency. Add the second teaspoon of cardamom and simmer on low heat for 15 minutes then serve.
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