AUTUMN VEGETABLE SOUP

By Marinel

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This is a hearty soup.

Ingredients

• 2 tablespoons olive oil
• 3 medium carrots, cut into chunks
• 1 large onion, cut into medium dice
• 2 medium cloves garlic, minced
• 2 cups 1/2 cubed, peeled butternut squash (2-lb)
• 1/4 teaspoon ground allspice
• pinch of cayenne pepper
• Kosher salt
• 1 quart low salt chicken broth
• 1 14.5 oz can no salt added diced tomatoes
• 4 sprigs fresh thyme
• 2 cups lightly packed, coarsley chopped kale
• 1 cup low salt canned chick peas

Details

Servings 6
Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

1. Heat the oil in a large soup pot over medium-high heat.

2. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes.

3. Add the garlic and cook for 1 minute more.

4.Add the squash, allspice, cayenne, and 1 teaspoon salt and stir to combine.

5.Add the broth, tomatoes with their juice, and thyme.

6.Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.

7. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.

8. Discard the thryme sprigs before serving. Season to taste with more salt and cayenne.