Butternut Squash Soup with Turmeric Chickpeas and Kale
Ingredients
- 2 cups butternut squash
- 1 large carrot
- 1/2 large onion
- 1 can chickpeas
- 1 teaspoon turmeric
- 2 cups kale
- 1 tablespoon nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 tablespoon tamari
- 1/2 cup oat milk
- 1/2 cup water from boiling vegetables
Preparation
Add the butternut squash, carrot, and onion to a saucepan and boil for around 15 minutes, until the vegetables are cooked through.
Meanwhile, add the chickpeas to a non-stick frying pan together with the turmeric and kale, and stir until the kale wilts.
Once the vegetables are cooked, drain them but retain 1/2 cup of the water.
Add the vegetables to a blender or food processor with nutritional yeast, cumin, garlic salt, tamari, oat milk, and the saved water.
Blend until smooth.
Transfer to a bowl.
Stir in the chickpeas and serve.
