This is an impromtu soup I made last week which got rave reviews from the kids. I made this again tonight and wrote down the recipe so I would not forget. Chickpeas are a GREAT source of fiber and protein. The squash and greens make this a nutritional WINNER!! Tonight I’m serving this with some dollop of Greek yogurt, whole wheat bread made in our breadmader, and asian pears. YUM!!
Serve warm leftovers in the morning and pack this hearty soup lunch in a thermos. Pack an apple and some leftover crusty bread for a complete lunch!
Heat olive oil in a large heavy pan. Cook onion for about 3-4 minute until translucent. Add garlic, ginger and carrots and cook 1-2 more minutes. Add broth and squash and bring to a boil. Add cumin, turmeric, salt, pepper and cayenne pepper. Reduce to a simmer and cook with lid on until squash is softened, checking periodically. This will take about 15-25 minutes. Use back of a spoon to smash about 1/2 of the squash against the side of the pan, stirring smashed squash into the broth to thicken it. Add chickpeas and kale and cook another 10-15 minutes until kale is fully wilted. Serve with a dollop of Greek yogurt on top.
This makes a great baby food, but you can add the salt and cayenne pepper later when squash has softened. Grab a cupful of the plain, unspiced soup and run it through the blender or food processor to make a great textured purée. Then add more spices for your older tasters.
Cost per serving:
5 (double for a great "Cook Once, Eat Twice" option)