Sort ingredients
karisene
QR Code
Listen
Pdf
Finely chop the onion/leek, garlic and carrots.
Peel and grate the ginger.
Peel and cut the butternut squash into bite-sized cubes.
Add 1 tbsp of olive oil to a large pan and sauté the leek, carrots, garlic and ginger for about 5 mins.
Add the squash, turmeric, chilli and some salt and pepper to the pan. Cook for another minute or so.
Add the coconut milk and stock and bring to the boil.
Turn down the heat and simmer for 15-20 mins until the squash is cooked.
Remove half the soup and blend until smooth. Add back to the pan.
Remove the hard stems from the kale and roughly chop the leaves.
Add the Carlin peas and kale to the pan and cook for another minute or two until the peas are warm and the kale has wilted slightly.
Season to taste.
Serve with some fresh coriander.