Squash, kale & chickpea soup

Squash, kale & chickpea soup

Adapted from a recipe by Anna Glover on BBC Good Food

This is nourishing soup (or stew), using seasonal ingredients and packed full of flavour. 

Ingredients

1 tsp rapeseed or coconut oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves, crushed
200g Crown Prince, peeled and cut into 2cm cubes
½  tsp grated fresh turmeric (or 1 tsp powdered)
2 tsp ground cumin
2 tbsp medium or hot curry powder
400g can chickpeas, rinsed
150ml coconut milk
500ml vegetable stock 
1 tablespoon of peanut butter (optional)
160g – 200g kale, stalks removed and chopped
1 lime, juiced
1 red chilli, finely chopped or 1/2 tsp of dried flakes (optional)

Method

1.     Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the Crown Prince squash, spices and chickpeas. 

2.     Cook for another 5 mins, adding a little water if the spices stick to the pan.

3.     Pour in the coconut milk, 400ml of the stock and peanut butter, then bring to a simmer and cook for about 8 mins. 

4.     Season and using a stick blender, whizz about a quarter of the soup (or transfer a quarter to a blender and whizz until smooth).

5.     Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup, if you used a blender. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if required.