BUTTERNUT SQUASH AND CHICKPEA SOUP
This thick and creamy butternut squash and chickpea soup is quick to make, healthy, and the only thing it needs is hot crusty bread for dunking!
Provided by Katia
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.
- Add turmeric, chili flakes and garlic and stir for about 1 minute.
- Add the rest of the ingredients, a pinch of salt and bring to the boil.
- Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.
- When the butternut squash is soft, remove the pot from the heat.
- Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.
- Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.
Nutrition Facts : Carbohydrate 46 g, Protein 13 g, Fat 12 g, SaturatedFat 1 g, Sodium 928 mg, Fiber 12 g, Sugar 2 g, Calories 326 kcal, ServingSize 1 serving
CHUNKY SQUASH & CHICKPEA SOUP RECIPE - (4.3/5)
Provided by winefoot
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F. Place squash, cumin and crumbled chilli on a baking tray. Drizzle with olive oil, mix together and place in the preheated oven. Roast 45 minutes until the squash is cooked through. Heat a large saucepan and pour in a splash of oil. Add the celery, garlic, parsley stalks and two-thirds of the onion. Cover and cook gently until softened. Drop in the roasted squash and let it sweat for a few minutes, then pour in the stock. Bring to a boil, turn down the heat and simmer 15 minutes. Add chickpeas and simmer 15 minutes more. Season soup well and, using a hand-held blender, whiz for a few seconds so it thickens, but there are still some chunky bits. Keep warm while you mix together the lemon zest, chopped parsley leaves and mint leaves. Chop the remaining onion until it's really fine, then mix into the zesty mixture. To serve, spoon half a teaspoon of harissa paste into each bowl. Divide the zesty herb mixture among the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted fennel seeds, sesame seeds, poppy seeds and almond flakes and finish with a drizzle of extra virgin olive oil.
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP
Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!
Provided by TTV78
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
- Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g
CHICKPEA SOUP WITH CHUNKY GREMOLATA
If you like hummus, you'll love this low-calorie, gluten-free soup that provides an incredible four of your 5-a-day in each serving
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 16
Steps:
- Heat 1 tbsp oil in a large pan and fry the onions for 10 mins to soften. Tip the 3 cans of chickpeas into the pan and stir in 2 of the grated garlic cloves, the chilli, coriander and cumin along with the bouillon powder, aubergine and 1½ cans of water. Cover and simmer for 15-20 mins until the aubergine is tender, then remove from the heat, add the tahini and blitz with a hand blender until smooth.
- Meanwhile, make the gremolata. Tip the small can of chickpeas into a bowl add the tomatoes, lemon zest and juice, parsley and mint with the remaining oil and garlic.
- If you're following our Healthy Diet Plan, spoon half the soup into two bowls or large flasks and top with or pack up half the gremolata and a sprinkling of paprika. Cool and chill the remaining soup for another day on the plan. Reheat the soup in a pan or microwave to serve.
Nutrition Facts : Calories 470 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 0.21 milligram of sodium
CHUNKY SUMMER SQUASH AND POTATO SOUP
Make and share this Chunky Summer Squash and Potato Soup recipe from Food.com.
Provided by daisygrl64
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat butter in saucepan over medium heat.
- add onion and shallots. cook 7 minutes. stirring once. season with salt and black pepper.
- add seasonings and mix well. add potatoes and vegetable stock. season to taste. bring to a boil and cook for 8 minutes over medium heat.
- stir in summer squash and continue cooking for 8 minutes.
- serve.
CHUNKY BUTTERBEAN & SQUASH SOUP
Serve warming bowls of this healthy butterbean and squash soup with fresh pesto, a dollop of yogurt and hunks of crusty bread
Provided by Esther Clark
Categories Lunch, Starter
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C/gas 6. Pit the squash on a baking sheet and toss with 1 tbsp of the oil and a pinch of salt. Roast for 25-30 mins or until tender.
- Heat the remaining oil in a casserole dish or saucepan with a lid. Add the onion and celery with a pinch of salt and fry over a low-medium heat for 10 mins, or until softened and translucent. Add the garlic, chilli and butterbeans and cook for 1 min more. Add the roasted squash with the stock, thyme and vinegar. Cover with the lid and cook over a medium heat for 10 mins.
- Remove and discard the thyme. Blitz half the soup with a stick blender, leaving some whole bits of squash. Ladle the soup into bowls and top with a swirl of fresh pesto and a dollop of yogurt. Serve with hunks of crusty bread.
Nutrition Facts : Calories 296 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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