Hello, I am Clara. Today, I’m gonna show you how to prepare butternut squash, kale and chickpea soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look 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 recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Butternut Squash, Kale and Chickpea Soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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:
- Get 1 Medium Onion, finely chopped
- Get 2 Teaspoons fresh ginger, minced
- Take 350 g Mixed Kale, roughy chopped
- Prepare 1 teaspoon fresh chillies
- Make ready 1/2 Cup chickpeas, soaked in 1 Cup boiling water
- Get 1 teaspoon cardamom
- Make ready 1 teaspoon cinnamon
- Get 1 teaspoon nutmeg
- Get 2 cubes garlic & herb stock
- Prepare 60 ml Olive oil
- Make ready 600 g Butternut Squash, peeled and chopped. Seeds removed
- Prepare 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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