Spiced butternut squash, broccoli and chickpea soup
On cold, wintry days a thick, wholesome soup always feels warming and revitalizing. This Indianspiced butternut squash, broccoli and chickpea soupis vegan, gluten-free, healthy, economical and very easy to make!
Ingredients
Method
- Peel the squash, then dice the flesh. Cut the carrot and broccoli into chunks. Finely chop the onion, garlic and ginger.
- Heat a small amount of oil in a saucepan, then gently sauté the onion, garlic and ginger for about 5 minutes. You can add some chopped chilli or chilli flakes for a spicy version.
- Meanwhile, roughly chop the tomatoes.
- Add the spices to the softened onion, stir for a minute, then add the tomatoes. Stir again, then add the stock and the chopped vegetables. Bring to the boil and cook for 20 minutes.
- Add the drained chickpeas, cook for 5 more minutes, then blitz the soup with a stick blender until you get a textured soup. You can add some fresh coriander leaves too and more stock, if needed.
- Serve warm.