Rich in Vitamin C from sweet, creamy butternut squash, this soup helps boost immunity and promote glowing skin. Kale brings a dose of Vitamin K which helps strengthen capillary walls, reducing the appearance of dark circles under the eyes. Spring onions provide sulphur, a compounds that support the efficiency of healthy skin cells helping to improve skin structure and elasticity.
Serves 2
Ingredients:
1 large shallot - finely sliced
2 garlic cloves - sliced
200g butternut squash - peeled and chopped into thin pieces
2 tbsp red Thai curry paste
1 can (400g) coconut milk
A handful of cavolo nero or kale - stems removed and chopped
2 portions (about 190g) buckwheat noodles
2 spring onions - finely chopped
A drizzle of olive/coconut oil for cooking
Salt to taste
For the chickpeas:
1 can (400g) chickpeas- drained, rinsed and pat dry
A generous drizzle of olive oil
1/2 tsp garlic granules
1 tsp smoked paprika
Salt and pepper to taste
Serve with:
A sprinkle of chopped coriander
A sprinkle of sesame seeds
The juice of 1/2 lime
Optional: 1/2 fresh red chilli - thinly sliced
Start by making the chickpeas. Add them to a baking tray together with all the other ingredients. Mix everything really well so they get coated in all the seasoning and place them in the oven at 180 degrees Celsius for 30-35 minutes until crispy and golden.
In the meantime add a drizzle of olive/coconut oil to a large pan on a medium heat. Once hot add in the chopped shallot and garlic. Cook for 4-6 minutes until the shallot starts to caramelise. Add in the curry paste, stir everything together and cook for 1 more minute.
Add in the coconut milk and the butternut squash. Mix well and cook for 20-25 minutes until the butternut squash is really tender. Half way through add 200ml of hot water or veggie stock.
Cook the noodles according to the packet’s instructions. Drain and rinse them under cold water to stop the cooking process.
Transfer the butternut squash sauce to a blender and blend until silky smooth. Pour the sauce back into the pan and add the chopped kale. Stir and cook for 4-5 minutes until the kale wilt.
Add in the cooked noodles and sprinkle with the crispy chickpeas.
Serve with the chopped spring onions, coriander, sesame seeds and the lime juice.
