Butternut, Chickpea and Kale Soup with Tahini Broth
Hands-on time
Cook time
Total time
Author: Erica
Yields: 4-5 servings
Ingredients
1 tsp olive oil
1 red onion, chopped
2 large or 3 small cloves garlic, minced
3 stalks celery, chopped
1 bay leaf
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/4 tsp ground turmeric
pinch of cayenne
pinch of dried thyme (optional)
5 cups vegetable broth with no tomatoes (such as Whole Foods 365 Organic)
4 cups diced butternut squash
1 14-oz. can chickpeas, drained and rinsed (1 ½ cups)
1 cup reserved chickpea liquid (or substitute 1 cup vegetable broth)
1/4 cup tahini
juice of 1 lemon
2 handfuls curly kale, torn into bite-size pieces
sprinkle of salt
Instructions
In a soup pot, heat olive oil over medium heat. Add onion and garlic and saute about 5-6 minutes. Add celery and saute another 3-4 minutes.
Add bay leaf and all spices and stir to coat. Add the vegetable broth, butternut squash, and chickpeas and bring to a simmer. Simmer 20-25 minutes, until squash is tender.
In a heat-proof measuring cup, microwave the chickpea liquid (or additional vegetable broth) until hot, about 2 minutes. Stir in the tahini until thoroughly combined. Add to the soup along with the lemon juice and kale.
Remove from heat. Salt to taste. Allow to cool slightly before serving.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/03/butternut-chickpea-and-kale-soup-with-tahini-broth/