Spicy butternut and chickpea soup with coconut cream

Recipe from: July 2012
recipes soups healthy butternut

Ingredients 16
Servings 4
Time 00:15

Ingredients

  • 2
    Tbs
    olive oil
  • 1
    red onion, roughly chopped
  • 1
    clove garlic, roughly chopped
  • 1
    tsp
    grated fresh ginger
  • 1
    tsp
    dried chill flakes
  • 1
    tsp
    curry powder
  • 1
    tsp
    cumin
  • 1
    tsp
    dried coriander
  • 1
    can
    chopped tomatoes
  • 2
    tsp
    sugar
  • 2
    cup
    chicken stock
  • 3
    cup
    peeled butternut cubes
  • 1
    can
    chickpeas in water, drained
  • 1
    can
    coconut cream (about 150-200ml)
  • 2
    handfuls of fresh baby spinach leaves
  • Salt and freshly ground black pepper
 

Method

00:25
 
Microwave the butternut in an ovenproof dish for 5 minutes on high.

Meanwhile, over med-high heat, add the olive oil to a large pot. When it is hot, add the onion and cook gently for about 3 minutes. Turn the heat down if it starts to burn. Add in the garlic, ginger and all the spices and cook for a further 2-3 minutes.

Add in the tinned tomatoes and sugar, stir and simmer for 3 minutes. Add in the cooked butternut, the chickpeas and the chicken stock. Bring to the boil, and then turn down to a simmer for a further 15 minutes. Stir through the coconut cream, check for seasoning, and then add in the spinach leaves just before serving. 

Serve in warmed soup bowls with fresh crusty bread on the side.

Check out the picture gallery here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

PS: This recipe was inspired by veggie uber-blogger Sarah Duff over at the gorgeous Veggie Delish blog.

 

 

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