Butternut Squash, Kale and Chickpea Soup

Name: Butternut Squash, Kale and Chickpea Soup
Cuisine: South African
Ingredients: 1 Medium Onion, finely chopped; 2 Teaspoons fresh ginger, minced; 350 g Mixed Kale, roughy chopped; 1 teaspoon fresh chillies; 1/2 Cup chickpeas, soaked in 1 Cup boiling water; 1 teaspoon cardamom; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 2 cubes garlic & herb stock; 60 ml Olive oil; 600 g Butternut Squash, peeled and chopped. Seeds removed; 1 teaspoon cardamom; 2 Cups Water; More water if needed to achieve desired consistency

thefarmingcook @cook_16419571

Centurion

This is great winter warmer with greens and protein. A gluten free filling soup. Great for plant based meal lovers and those looking light, filling meals, especially dinner. #soupchallenge

The seasoning can be increased to ones desire.

I’ve served this soup with wheat bran chips - the recipe will up soon.

This is great winter warmer with greens and protein. A gluten free filling soup. Great for plant based meal lovers and those looking light, filling meals, especially dinner. #soupchallenge

The seasoning can be increased to ones desire.

I’ve served this soup with wheat bran chips - the recipe will up soon.

thefarmingcook @cook_16419571

Centurion

This is great winter warmer with greens and protein. A gluten free filling soup. Great for plant based meal lovers and those looking light, filling meals, especially dinner. #soupchallenge

The seasoning can be increased to ones desire.

I’ve served this soup with wheat bran chips - the recipe will up soon.

This is great winter warmer with greens and protein. A gluten free filling soup. Great for plant based meal lovers and those looking light, filling meals, especially dinner. #soupchallenge

The seasoning can be increased to ones desire.

I’ve served this soup with wheat bran chips - the recipe will up soon.

Saved

Ingredients

1Medium Onion, finely chopped
2 Teaspoonsfresh ginger, minced
350 gMixed Kale, roughy chopped
1 teaspoonfresh chillies
1/2 Cupchickpeas, soaked in 1 Cup boiling water
1 teaspooncardamom
1 teaspooncinnamon
1 teaspoonnutmeg
2 cubesgarlic & herb stock
60 mlOlive oil
600 gButternut Squash, peeled and chopped. Seeds removed
1 teaspooncardamom
2 CupsWater
More water if needed to achieve desired consistency

Saved

Steps

1

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.
2

After 45 minutes, add chillies, 1 teaspoon cardamom, ginger, cinnamon and nutmeg. Stir and put the lid on.
3

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.