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| Kale, Squash and Bean Soup |
Looking for a comforting soup to prepare that is colourful and full of veggies? Here is an easy one to try.
Kale, Squash and Bean Soup
A tasty colourful soup recipe filled with loads of great veggies
Serves 4
1 tablespoon olive oil
1 large onion, chopped
1 stick celery, tops removed
2 medium carrots, cut into medium sized dice
1 clove garlic, minced
2 cups peeled, seeded butternut squash, cut into 1/2inch cubes
Pinch of cayenne pepper
1/4 teaspoon dried thyme
1 bay leaves
4 cups chicken stock
1 28 fl oz can diced tomatoes
2 cups coarsely chopped kale, stems removed
1 cup canned chick peas, rinsed
In a large soup pan heat oil over medium high heat. Add onions and saute for 7 minutes until soft. Add carrots, celery, garlic, squash, cayenne, thyme, tomatoes, chicken stock, bay leaf and bring to a boil. Reduce heat, and simmer for 10 minutes. Add kale and chickpeas and cook until squash and carrots are cooked about 10 more minutes. Discard bay leaves and serve.
1 large onion, chopped
1 stick celery, tops removed
2 medium carrots, cut into medium sized dice
1 clove garlic, minced
2 cups peeled, seeded butternut squash, cut into 1/2inch cubes
Pinch of cayenne pepper
1/4 teaspoon dried thyme
1 bay leaves
4 cups chicken stock
1 28 fl oz can diced tomatoes
2 cups coarsely chopped kale, stems removed
1 cup canned chick peas, rinsed
In a large soup pan heat oil over medium high heat. Add onions and saute for 7 minutes until soft. Add carrots, celery, garlic, squash, cayenne, thyme, tomatoes, chicken stock, bay leaf and bring to a boil. Reduce heat, and simmer for 10 minutes. Add kale and chickpeas and cook until squash and carrots are cooked about 10 more minutes. Discard bay leaves and serve.
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