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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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 broccoli
  • 1 small or ½ large butternut squash
  • 1 large carrot
  • 1 onion
  • 1 piece of ginger
  • 2 cloves of garlic
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 6 tomatoes on the vine
  • About 500 ml vegetable stock
  • 1 tin chickpeas
  • Salt and pepper

Method
 

  1. Peel the squash, then dice the flesh. Cut the carrot and broccoli into chunks. Finely chop the onion, garlic and ginger.
  2. 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.
  3. Meanwhile, roughly chop the tomatoes.
  4. 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.
  5. 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.
  6. Serve warm.