Butternut Squash, Kale and Chickpea Soup - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Butternut Squash, Kale and Chickpea Soup! A quick and easy dinner that is ready in under 40 minutes!
You can cook Butternut Squash, Kale and Chickpea Soup with 14 Ingredients and 3 steps. See the following guide!
Ingredients for Butternut Squash, Kale and Chickpea Soup:
- 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.
Step by step how to cook 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..