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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Butternut Squash, Parsnip & Kale Soup [vegan]

Butternut Squash, Parsnip & Kale Soup [vegan]

5 from 1 vote

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Chunky & hearty with wonderful flavours, this is such a delicious soup!

Butternut Squash, Parsnip & Kale Soup

Chunky & hearty with wonderful flavours, I am completely obsessed with this Butternut Squash, Parsnip & Kale Soup. It is delicious and perfect for the cold weather. The spices are very warming and the chickpeas make it a complete meal.

Kale is added just before serving so it stays crunchy but if you wish, you can cook it slightly longer until it wilts. If you prefer not to add kale, then top this soup up with fresh coriander instead.

Serve it with warm crunchy bread and a dash of smoked paprika on top.

I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Butternut Squash, Parsnip & Kale Soup #vegan by The Flexitarian

Butternut Squash, Parsnip & Kale Soup [vegan]

Chunky & hearty with wonderful flavours, this is such a delicious soup!
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soups
Cuisine Moroccan
Servings 6 people
Calories 232 kcal

Equipment

large saucepan
Kale Soup
handheld immersion blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 500 g butternut squash
  • 300 g parsnip
  • 1 small cox apple
  • 5 cm grated ginger root [1.95 inches]
  • 2 medium onions
  • 4 garlic cloves – crushed
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1.3 litre vegetable stock
  • 800 g can chickpeas
  • 2 large handfuls kale
  • juice of 1 lemon
  • salt & pepper
  • olive oil
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Instructions
 

  • Heat some olive oil in a large saucepan. Add the finely chopped onions, crushed garlic and cook gently until soft.
  • Add the coriander, turmeric, smoked paprika, cinnamon and grated ginger. Cook for 2 mins.
  • Peel the butternut squash and parsnips. Cut in 2cm [0.8 inches] dice.
  • Add to the saucepan and fry for 10 mins, stirring often.
  • Add the vegetable stock on top of the vegetables followed by peeled and cored apple.
  • Bring to boil, then lower the heat and cook for 15 mins until vegetables are soft.
  • Liquidise the soup.
  • Just before serving add the drained chickpeas, lemon juice and kale. Reheat so that all ingredients warm through. Season to taste.

Nutrition

Serving: 250gCalories: 232kcalCarbohydrates: 46gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 383mgPotassium: 805mgFiber: 12gSugar: 9gVitamin A: 9230IUVitamin C: 33mgCalcium: 127mgIron: 3mg

Find this recipe online:

Butternut Squash, Parsnip & Kale Soup [vegan]

https://theflexitarian.co.uk/recipe-items/butternut-squash-parsnip-kale-soup-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other recipes you might enjoy

  • Curried Parsnip Soup
  • Curried Leek & Parsnip Soup [vegan] [gluten free]
  • Sweet Potato & Parsnip Curry [vegan]
  • Pineapple & Passion Fruit Jam [vegan] [low sugar] [gluten free]
  • In Season – 50 Butternut Squash Recipes
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Recipe January 21, 2015 · Created by: The Flexitarian 1 Comment

Previous Post: « Sweet Potato & Lentil Soup [vegan]
Next Post: Deliciously Ella – Review + Giveaway »

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