Butternut Squash, Kale and Chickpea Soup
Butternut Squash, Kale and Chickpea Soup

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, butternut squash, kale and chickpea soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Butternut Squash, Kale and Chickpea Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Butternut Squash, Kale and Chickpea Soup is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first 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:
  1. Prepare 1 Medium Onion, finely chopped
  2. Get 2 Teaspoons fresh ginger, minced
  3. Prepare 350 g Mixed Kale, roughy chopped
  4. Make ready 1 teaspoon fresh chillies
  5. Take 1/2 Cup chickpeas, soaked in 1 Cup boiling water
  6. Prepare 1 teaspoon cardamom
  7. Take 1 teaspoon cinnamon
  8. Make ready 1 teaspoon nutmeg
  9. Prepare 2 cubes garlic & herb stock
  10. Get 60 ml Olive oil
  11. Make ready 600 g Butternut Squash, peeled and chopped. Seeds removed
  12. Make ready 1 teaspoon cardamom
  13. Take 2 Cups Water
  14. Get More water if needed to achieve desired consistency
Instructions to make Butternut Squash, Kale and Chickpea Soup:
  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.

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