Creamy squash & courgette soup with chickpeas
This is a perfect little soup to bring some sunshine to a very rainy day.
It's nourishing, rich, velvety and totally plant-based.
And this is the recipe to make it for 4 pp:
Soak about 100 gr. chickpeas in water with a pinch of bicarbonate to help with softening them up, then rinse and cook until tender in fresh water with 1 onion, 2 cloves of garlic, a twig of rosemary and 2 bay leaves, plus a piece of kombu to improve the absorption of nutrients and reduce gas formation.
Season with salt and leave to rest in their cooking water.
You can of course use precooked chickpeas by warming them up in hot water with the other ingredients.
Fry 1 finely chopped onion and 2 garlic cloves in a bit of olive oil until translucent, then add 1 peeled sweet potato, 1 courgette and 1/2 peeled butternut squash, all coarsely chopped.
Cover with abundant hot water and bring to a boil.
When the veggies are thoroughly cooked, blend until creamy. You might want to add a bit more hot water if the soup is too dense.
Season with our “Sage, Rosemary & Garlic” salt and black pepper.
Serve with the chickpeas and a drizzle of ev olive oil.