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Turmeric Chickpea Soup with Butternut Squash and Leafy Greens Recipe

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★★★★★

4.1 from 237 reviews

This rich and creamy turmeric chickpea soup features a wholesome blend of colorful vegetables, chickpeas, and butternut squash, delivering a comforting and nutritious warm meal perfect for chilly fall nights. Infused with warming turmeric and fresh herbs, it offers a velvety texture and vibrant flavors from Middle Eastern cuisine.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, peeled
  • 2 teaspoons turmeric
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 1 cup butternut squash, cubed (or substitute sweet potatoes or extra carrots)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 4 cups dark leafy greens, finely chopped (kale, collard greens, spinach, Swiss chard)
  • 2 tablespoons lemon juice (optional)
  • Salt and black pepper, to taste

Toppings

  • Chopped parsley
  • Fresh thyme leaves (optional)
  • Roasted chickpeas or toasted bread slices for serving

Instructions

  1. Sauté Aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and cook for 2-3 minutes until tender and translucent. Stir in the garlic, carrot, and celery; sauté for an additional minute to release their flavors.
  2. Add Vegetables and Spices: To the pot, add the rinsed chickpeas, cubed butternut squash, thyme leaves, turmeric, vegetable broth, salt, and black pepper. Bring everything to a boil.
  3. Simmer Soup: Once boiling, reduce the heat and allow the soup to simmer gently for 10 minutes until the vegetables are soft and flavors meld.
  4. Blend for Creaminess: Carefully transfer the hot soup in batches to a blender and blend until very smooth, taking care to avoid burns. Alternatively, use an immersion blender directly in the pot, though the texture will be slightly less creamy.
  5. Finish Cooking: Pour the blended soup back into the pot. Stir in the lemon juice and finely chopped leafy greens. Cook over low heat for 8-10 minutes until the greens are tender but still vibrant.
  6. Adjust Consistency and Seasoning: If the soup appears too thick, add additional vegetable broth or water to reach your desired consistency. Taste and adjust salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with chopped parsley and fresh thyme leaves if using. Serve with roasted chickpeas or toasted bread slices for added texture and flavor.

Notes

  • Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days.
  • Freezing: Freeze in a freezer-safe container leaving room for expansion for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Substitutions: Butternut squash can be replaced with sweet potatoes or additional carrots.
  • Blending Tip: Use caution when blending hot liquids to prevent splattering.
  • Optional Add-ins: Top with roasted chickpeas or toasted bread slices to add crunch.

Keywords: turmeric chickpea soup, butternut squash soup, creamy vegetable soup, Middle Eastern soup, healthy winter soup, vegetarian soup, gluten free soup

Find it online: https://foodiecara.com/turmeric-chickpea-soup-with-butternut-squash-and-leafy-greens-recipe/