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 to achieve desired consistency


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.

4. Add the second teaspoon of cardamom and simmer on low heat for 15 minutes then serve.


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