A simple, warm, and creamy soup packed with flavour and protein. Perfect for a cozy evening with a side of bread. Great for meal prepping and freezer-friendly.

Preparation time: 1–1.5 hours
Serves: 4–6

Vegan

Ingredients

• 1 butternut squash
• 6–8 carrots
• 2 onions
• 4 garlic cloves
• 1 red chili
• 5–10 cm fresh ginger
• 1 can of chickpeas
• 2 tbsp apple cider vinegar
• 1 tbsp honey (use agave syrup for a fully vegan version)
• 2 vegetable bouillon cubes
• 1 can of coconut milk
• Salt & pepper
  

Toppings

• Drizzle of pumpkin seed oil (or olive oil as an alternative)
• Fresh coriander or parsley (if you’re not a fan of coriander)
  

Directions

1. Rinse and clean the vegetables: butternut squash, carrots, onions, garlic, chili, and ginger. Roughly chop them and sauté in a large pot over medium to high heat for 4–5 minutes.
2. Drain the chickpeas and add them to the pot. Pour in enough boiling water to just cover the vegetables. Add the bouillon cubes, apple cider vinegar, and honey.
3. Let the soup simmer for 20–30 minutes, or until all the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth and creamy.
5. Stir in the coconut milk and bring the soup to a gentle boil. Season with salt and pepper to taste.
6. Serve hot with a drizzle of pumpkin seed oil and freshly chopped coriander or parsley.