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Before you jump to Butternut Squash, Kale and Chickpea Soup recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Advantages For Your Health.
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We hope you got insight from reading it, now let’s go back to butternut squash, kale and chickpea soup recipe. To cook butternut squash, kale and chickpea soup you only need 14 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Butternut Squash, Kale and Chickpea Soup:
- Use 1 Medium Onion, finely chopped
- You need 2 Teaspoons fresh ginger, minced
- Take 350 g Mixed Kale, roughy chopped
- Prepare 1 teaspoon fresh chillies
- Take 1/2 Cup chickpeas, soaked in 1 Cup boiling water
- Take 1 teaspoon cardamom
- Get 1 teaspoon cinnamon
- Take 1 teaspoon nutmeg
- Prepare 2 cubes garlic & herb stock
- Provide 60 ml Olive oil
- Provide 600 g Butternut Squash, peeled and chopped. Seeds removed
- Provide 1 teaspoon cardamom
- Take 2 Cups Water
- Provide 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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