Butternut and Coconut Soup with Chickpeas

Make butternut and coconut soup with chickpeas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
800 g Butternut squash (Raw, peeled weight.)
480 g Chickpeas, tinned and drained (Two 400 g tins, drained. Drained weight. A 400 g tin drains to about 240 g.)
400 ml (one tin) Reduced-fat coconut milk, tinned
150 g Onion
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
2 tsp (4 g) Curry powder
600 ml Vegetable stock (Made up from a cube or a pot.)
1 tbsp, about 11 g Rapeseed oil
Juice of one Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion in the oil for eight minutes, then add the garlic, ginger and curry powder for one minute.
2. Add the squash, peeled and cut into 3 cm chunks, with the stock. Simmer for twenty minutes until a knife goes through without resistance.
3. Add the coconut milk and blend until smooth.
4. Stir in the chickpeas, heat for five minutes, then add the lime and coriander and taste for salt.

Contains celery.
Some blends include mustard seed. Check the jar.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/butternut-coconut-chickpea-soup

AI-generated images illustrating the recipe.

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