• Butternut squash, sweet potato & chickpea soup 08 November 2017 | View comments

  • Spiced butternut squash, sweet potato and chickpea soup

    spicy butternut squash, sweet potato and chickpea soupIngredients - 1 onion chopped, 2 garlic cloves, crushed, 8g fresh ginger, grated.
    400g butternut squash, diced, 200g sweet potato diced. half a jar or 1 can chickpeas, drained
    1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 - 1 tsp chilli powder
    1 tsp honey, 1 litre vegetable stock, coriander to garnish 

    Method - toast and grind the cumin and coriander seeds. Heat 1 tbsp olive oil in a saucepan and cook the onion and garlic until soft but not browned. Add the spices, ginger and honey. Stir, then add the squash, sweet potato and stock. Bring to the boil then simmer for 10 minutes. Add the drained chickpeas and cook 10 minutes more until all veggies are soft. Blend until smooth. Season with salt and pepper. Serve with lashings of hot sauce (or not!) and coriander

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