Recipe: Yummy Butternut Squash, Kale and Chickpea Soup

Butternut Squash, Kale and Chickpea Soup. 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!

This hearty Butternut Squash + Kale Chili is healthy comfort food at it's best. Add this to your weekend meal prep for an easy and delicious weeknight. I'm beyond obsessed with this Roasted Butternut Squash Kale Salad topped with honey roasted cranberries and crispy seasoned chickpeas. You can have Butternut Squash, Kale and Chickpea Soup using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Butternut Squash, Kale and Chickpea Soup

1. Prepare 1 of Medium Onion, finely chopped.
2. You need 2 Teaspoons of fresh ginger, minced.
3. Prepare 350 g of Mixed Kale, roughy chopped.
4. It's 1 teaspoon of fresh chillies.
5. It's 1/2 Cup of chickpeas, soaked in 1 Cup boiling water.
6. Prepare 1 teaspoon of cardamom.
7. You need 1 teaspoon of cinnamon.
8. You need 1 teaspoon of nutmeg.
9. You need 2 cubes of garlic & herb stock.
10. Prepare 60 ml of Olive oil.
11. You need 600 g of Butternut Squash, peeled and chopped. Seeds removed.
12. You need 1 teaspoon of cardamom.
13. You need 2 Cups of Water.
14. Prepare of More water if needed to achieve desired consistency.

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. How to make Butternut Squash and Kale Soup with Fresh Herbs and White Beans: This soup is so super simple to make. Just heat a little olive oil And there's your beautiful, healthy, vibrant and filling Butternut Squash and Kale Soup. Enjoy it with a little shredded Parmesan cheese sprinkled on top.

Butternut Squash, Kale and Chickpea Soup instructions

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..

Season to taste (more fish sauce if it's not salty enough, brown sugar if it's not sweet. Butternut Squash - How to Peel, Seed, Roast and Prepare Tutorial Video: Learn different techniques for preparing butternut squash, including peeling, roasting the squash and toasting the seeds. All Reviews for Vegan Kale and Chickpea Soup. For me the kale is too strong. Case in point: This sweet potato, kale, chickpea and farro soup, which is both impossible to describe using fewer words.