Name: Spicy butternut and chickpea soup with coconut cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Can Be Frozen
Ingredients: 1 red onion chopped; 1 garlic cloves, roughly chopped; 1 tsp fresh ginger grated; 1 tsp dried chilli flakes; 1 tsp curry powder; 1 tsp cumin; 1 tsp dried coriander; 1 tomatoes chopped; 2 tsp sugar; 2 cup stock chicken; 3 cup butternut peeled, cubed; 1 chickpeas tinned; 1 coconut cream; 2 spinach handful; sea salt and freshly ground black pepper

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Ingredients (15)

1	red onion — chopped
1	garlic — cloves, roughly chopped
1 tsp	fresh ginger — grated
1 tsp	dried chilli flakes
1 tsp	curry powder
1 tsp	cumin
1 tsp	dried coriander
1	tomatoes — chopped
2 tsp	sugar
2 cup	stock — chicken
3 cup	butternut — peeled, cubed
1	chickpeas — tinned
1	coconut cream
2	spinach — handful
	sea salt and freshly ground black pepper

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Method:

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.