Butternut Squash, Kale and Chickpea Soup.
You can cook Butternut Squash, Kale and Chickpea Soup using 14 ingredients and 3 steps. Here is how you cook that.
Ingredients of Butternut Squash, Kale and Chickpea Soup
- You need 1 of Medium Onion, finely chopped.
- It’s 2 Teaspoons of fresh ginger, minced.
- It’s 350 g of Mixed Kale, roughy chopped.
- It’s 1 teaspoon of fresh chillies.
- Prepare 1/2 Cup of chickpeas, soaked in 1 Cup boiling water.
- Prepare 1 teaspoon of cardamom.
- You need 1 teaspoon of cinnamon.
- It’s 1 teaspoon of nutmeg.
- Prepare 2 cubes of garlic & herb stock.
- It’s 60 ml of Olive oil.
- It’s 600 g of Butternut Squash, peeled and chopped. Seeds removed.
- You need 1 teaspoon of cardamom.
- It’s 2 Cups of Water.
- Prepare of More water if needed to achieve desired consistency.
Butternut Squash, Kale and Chickpea Soup instructions
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..
