spiced butternut squash and chickpea soup
It’s time to get cosy with a steaming bowl of veggie soup.
This recipe hits a minimum of 10 on the plant-based variety counter (keep that number rising with our add ons below!) plus it ticks that fibre box with 7.7g per portion.
veggie
variety count – 10
serves – 4
ingredients
1 butternut squash, chopped into 1 inch cubes, seeds removed (skin on)
1 onion, roughly sliced
1 carrot, roughly chopped (skin on)
1 tbsp medium curry powder
2 tbsp olive oil
2 garlic cloves, peeled
1 tin chickpeas, drained and rinsed
1 400ml tin coconut milk
250ml vegetable stock
Salt
Pepper
method
- Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
- To a large baking dish, add the butternut squash, onion, carrot, curry powder, olive olive and season with salt and pepper. Stir to coat the vegetable mixture in the spices and oil.
- Cook in the oven for 35-40 minutes. After 20 minutes add the garlic and chickpeas, stir again to coat. Once the vegetables are cooked through remove from the oven.
- Add to a food processor along with the coconut milk and blend until smooth (or use a stick blender if preferred), slowly add the vegetable stock until the soup has reached your desired consistency. Taste test to check the seasoning, adjust if required. Divide between deep bowls to serve.
It wouldn’t be a gut stuff recipe without some add ons…
To up the fibre and plant-based variety – add a sprinkle of mixed seeds, chopped coriander or a pinch of chilli flakes.
Then funk it up with ferments – add a dollop of milk kefir yoghurt or a side of toasted sourdough.
Leftovers will store in the fridge in an airtight container for up to 4 days.
