chickpea, butternut & chilli soup

another easy and very tasty winter warmer, perfect for long rainy days.
this soup is thick and hearty and best served with warm ciabatta, salted butter and fresh cream.
use vegetable stock if you are opting for vegetarian / vegan option and omit the cream.
i also think crumbled feta or grilled halloumi will be perfect served alongside or on top.

ingredients |. serves 6
4tbs oliv oil
1 onion, chopped
3 garlic cloves, chopped
300g butternut, peeled & cubed
1 can chickpeas, drained & rinsed
2c spinach or swiss chard, torn
1 large carrot, cut into blocks
1 small red chilli, chopped with seeds
1.5lt chicken stock
2tbs brown sugar
1/2c cream
1tsp salt
black pepper

in a large skillet, heat the olive oil.
saute the onion & garlic until glossy. add the vegetables, stir to coat with olive oil and saute for about 2 minutes.
add the chilli, brown sugar, salt & pepper and stir through. pour the chicken stock into the pot and bring to a rapid boil. turn the heat down to a gentle simmer, cover and cook for about 20 minutes. remove the lid and cook for a further ten minutes or until the vegetable are tender.
remove the pot from the heat and cool the mixture down for about twenty minutes.
blend the mixture until smooth. pour the soup back into the pot and bring to a gentle simmer. (add more water if desired)
stir the cream into the soup and simmer for a further ten minutes.
adjust the seasoning if necessary.
pour into soup bowls, drizzle with fresh cream and enjoy.

from my kitchen to yours, with love x

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