Butternut Squash Soup with Turmeric Chickpeas and Kale
Ingredients
- 2 cups butternut squash, cubed
- 1 large carrot, chopped
- 1/2 large onion, chopped
- 1 can chickpeas, drained and rinsed
- 1 tsp turmeric
- 2 cups kale, de-stemmed and chopped
- 1 tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp garlic salt
- 1 tbsp 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 has wilted.
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 water you’ve saved.
Blend until smooth, transfer to a bowl, stir in the chickpeas and serve.
