Chunky Squash Chickpea Soup Recipe 435

BUTTERNUT SQUASH AND CHICKPEA SOUP

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.

CHUNKY SQUASH & CHICKPEA SOUP RECIPE - (4.3/5)

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 WITH CHUNKY GREMOLATA

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.

CHUNKY SUMMER SQUASH AND POTATO SOUP

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 BUTTERNUT SQUASH AND TOMATO SOUP

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.