Butternut squash and chickpea soup
Simple and tasty.
Ingredients
- Butternut squash (1 medium) - Cooked chick pea (1 can) - Olive Oil (2 Tbs) - Lemon juice (1 tsp) - Mild curry powder (1 Tbs) - Vegetable stock (1 cube)
Instructions
1. Cut the butternut squash in 1 cm pieces. 1. In a pot, put 1L of water to boil and add the vegetable stock and curry powder. 2. Add the butter squash in the boiling water and let it cook 30 minutes. 3. 5 minutes before the end, add the chick peas, the olive oil and the lemon juice. 4. Let it cool and blend it all until right consistency.
Notes
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