Butternut Squash, Parsnip & Kale Soup [vegan]
Chunky & hearty with wonderful flavours, this is such a delicious soup!
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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
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