Recipe of Jamie Oliver Butternut Squash, Kale and Chickpea Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash, kale and chickpea soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butternut Squash, Kale and Chickpea Soup is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Butternut Squash, Kale and Chickpea Soup is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have butternut squash, kale and chickpea soup using 14 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash, Kale and Chickpea Soup:

1. Take 1 Medium Onion, finely chopped
2. Prepare 2 Teaspoons fresh ginger, minced
3. Make ready 350 g Mixed Kale, roughy chopped
4. Get 1 teaspoon fresh chillies
5. Prepare 1/2 Cup chickpeas, soaked in 1 Cup boiling water
6. Make ready 1 teaspoon cardamom
7. Prepare 1 teaspoon cinnamon
8. Prepare 1 teaspoon nutmeg
9. Get 2 cubes garlic & herb stock
10. Prepare 60 ml Olive oil
11. Get 600 g Butternut Squash, peeled and chopped. Seeds removed
12. Make ready 1 teaspoon cardamom
13. Prepare 2 Cups Water
14. Get More water if needed to achieve desired consistency

Steps to make Butternut Squash, Kale and Chickpea Soup:

1. Soak chickpeas for an hour, covered. Drain chickpeas. Heat olive oil on low and sauté onion, chickpeas and butternut together in a pot. Put the lid on after 20 minutes. Stir after 15 minutes.
2. After 45 minutes, add chillies, 1 teaspoon cardamom, ginger, cinnamon and nutmeg. Stir and put the lid on.
3. After 15 minutes, add 2 cups tap water, switch the stove off and blend with a hand stick blender. If it’s too thick, add half a cup each time until you get your desired consistency. Add the second teaspoon of cardamom and simmer on low heat for 15 minutes then serve.

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