Butternut Squash, Parsnip & Kale Soup [vegan]

Name: Butternut Squash, Parsnip & Kale Soup [vegan]
Prep time: 15 min
Total time: 30 min
Ingredients: 500g butternut squash [1.1 pound]; 300g parsnip [10.5 oz]; 1 small cox apple; 5cm grated ginger root [1.95 inch]; 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 [5 cups]; 2 x 400g can chickpeas [2 x 14 oz]; 2 large handfuls kale; 1 lemon juice; salt & pepper; olive oil

Published on January 21, 2015 | In Moroccan | By theflexitarian |

3 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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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 stay 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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

500g butternut squash [1.1 pound]
300g parsnip [10.5 oz]
1 small cox apple
5cm grated ginger root [1.95 inch]
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 [5 cups]
2 x 400g can chickpeas [2 x 14 oz]
2 large handfuls kale
1 lemon juice
salt & pepper
olive oil

Nutrition Info

Instructions

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

Servings : 6
Ready in : 45 Minutes
Course : Soups
Recipe Type : December Recipes, January Recipes, November Recipes, October Recipes, September Recipes
Ingredient : Butternut Squash, Kale, Parsnip

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