Hello, I am Joana. Today, I’m gonna show you how to make butternut squash, kale and chickpea soup recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a 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 well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Butternut Squash, Kale and Chickpea Soup is something which I have loved my whole life.
To bewith this recipe, we have to first 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:
- Take 1 Medium Onion, finely chopped
- Get 2 Teaspoons fresh ginger, minced
- Prepare 350 g Mixed Kale, roughy chopped
- Take 1 teaspoon fresh chillies
- Make ready 1/2 Cup chickpeas, soaked in 1 Cup boiling water
- Make ready 1 teaspoon cardamom
- Get 1 teaspoon cinnamon
- Prepare 1 teaspoon nutmeg
- Make ready 2 cubes garlic & herb stock
- Get 60 ml Olive oil
- Prepare 600 g Butternut Squash, peeled and chopped. Seeds removed
- Get 1 teaspoon cardamom
- Make ready 2 Cups Water
- Take 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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