Mary Berg's Squash and Chickpea Soup
INGREDIENTS
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1 butternut squash, peeled and diced
1 butternut squash, peeled and diced
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1 red onion, cut into thin wedges
1 red onion, cut into thin wedges
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Olive oil
Olive oil
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Salt & pepper
Salt & pepper
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1 can chickpeas, drained and rinsed
1 can chickpeas, drained and rinsed
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3 garlic cloves, minced
3 garlic cloves, minced
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3–4 tablespoons finely grated ginger
3 to 4 tablespoons finely grated ginger
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2–3 teaspoons curry powder
2 to 3 teaspoons curry powder
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1 ½ teaspoons turmeric
1 ½ teaspoons turmeric
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1 teaspoon cumin
1 teaspoon cumin
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½ teaspoon coriander
½ teaspoon coriander
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¼–½ teaspoon cayenne pepper
¼ to ½ teaspoon cayenne pepper
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1 (156ml) can tomato paste
1 (156ml) can tomato paste
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4 cups low sodium vegetable broth
4 cups low sodium vegetable broth
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1 (400ml) can coconut milk
1 (400ml) can coconut milk
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3 cups chopped dark leafy greens or bag of frozen kale
3 cups chopped dark leafy greens or bag of frozen kale
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1 lemon, juiced
1 lemon, juiced
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Plain yogurt, quartered cherry tomatoes, and cilantro, for serving
Plain yogurt, quartered cherry tomatoes, and cilantro, for serving
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