From your share:
2 parsnips, thinly sliced
2 carrots, thinly sliced
2 cups of butternut squash, peeled and chopped
2 potatoes, diced
4 cups kale, chopped into small pieces
1-2 teaspoons fresh thyme (optional)
From your kitchen:
¼ cup olive oil
2 onions, diced
4 garlic cloves, minced
10 cups veggie stock
1 teaspoon salt
Freshly ground black pepper
1 16-ounce can chickpeas, drained and rinsed
Heat oil in your favorite soup pot over medium heat. Add onions and garlic. Cook, stirring frequently, for about 5 minutes.
Add the parsnips, carrots, and squash to the pot. Stir it up so that everything gets coated in the oil. Cook the veggies for about 15 minutes, stirring often. Allow the veggies to get a little brown. Don’t worry if any brown pieces stick to the bottom of the pot – they will get taken care of when you add the stock in the next step!
Once the veggies are a little browned, add the stock, potatoes, thyme (if using), salt + pepper. Use your wooden spoon to scrape up any veggies that stuck to the bottom of the pot. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, until the veggies are soft.
Add the kale and chickpeas. Cook for about 5-10 more minutes. At this point, you could eat the soup as is and it would be delicious. Or, you can puree some of it to get a creamier consistency.
Enjoy!Share to Print