Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, butternut squash, kale and chickpea soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Butternut Squash, Kale and Chickpea Soup is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Butternut Squash, Kale and Chickpea Soup is something which I have loved my whole life. They’re nice and they look wonderful.
View full nutritional breakdown of Chickpea, Kale & Butternut Squash Curry Soup calories by ingredient. Transfer soup to bowls and top it with toasted chickpeas. So much texture going on here!
To get started with this recipe, we have to prepare a few ingredients. You can have butternut squash, kale and chickpea soup using 14 ingredients and 3 steps. Here is how you cook 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
- Take 350 g Mixed Kale, roughy chopped
- Make ready 1 teaspoon fresh chillies
- Make ready 1/2 Cup chickpeas, soaked in 1 Cup boiling water
- Get 1 teaspoon cardamom
- Take 1 teaspoon cinnamon
- Take 1 teaspoon nutmeg
- Prepare 2 cubes garlic & herb stock
- Get 60 ml Olive oil
- Get 600 g Butternut Squash, peeled and chopped. Seeds removed
- Take 1 teaspoon cardamom
- Make ready 2 Cups Water
- Take More water if needed to achieve desired consistency
Enjoy it with a little shredded Parmesan cheese sprinkled on top. I'm beyond obsessed with this Roasted Butternut Squash Kale Salad topped with honey roasted cranberries and crispy seasoned chickpeas. As many of you already know, I've been known to devour an entire tray of roasted chickpeas in a sitting, so using them as a salad topper here was a. This hearty Butternut Squash + Kale Chili is healthy comfort food at it's best.
Steps 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.
Add this to your weekend meal prep for an easy and delicious weeknight. Season to taste (more fish sauce if it's not salty enough, brown sugar if it's not sweet. All Reviews for Vegan Kale and Chickpea Soup. For me the kale is too strong. The butternut, kale, and farro combination here was wonderful, but if you wanted a gluten-free version you could make this with brown rice and if you How to Make Butternut Squash and Kale Soup: (Scroll down for complete recipe with nutritional information.) If you're using farro, start by soaking it.
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