Butternut squash soup with chickpeas


Half a butternut squash, peeled and chopped

4 Spring onions, sliced

Sprig rosemary

3 carrots, peeled and chopped

1 tin chickpeas

vegetable bouillon powder made up to 1 litre


1. Fry spring onions and rosemary in vegetable oil for 4 mins

2. Add carrots and butternut squash. Fry for 4-5 mins then cover and allow to steam for 4-5 mins more

3. Add chickpeas with water from can, plus 1 litre boiling stock

4. Replace lid, bring to boil and simmer for 15-20 mins until vegetables are tender. Remove from heat and cool slightly

5. Blitz in your blender



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