Vegan Butternut Squash, Collard Green & Chickpea Soup
Cozy Up with Vegan Butternut Squash, Collard Green & Chickpea Soup
As the weather cools down, there’s nothing quite like a warm, hearty soup to nourish the body and soul. This Vegan Butternut Squash, Collard Green & Chickpea Soup is packed with flavor, incredibly easy to make, and perfect for a comforting dinner or a satisfying lunch. It’s a vibrant blend of sweet butternut squash, earthy collard greens, and protein-rich chickpeas, all simmered in a flavorful broth. This recipe is not only delicious but also incredibly good for you, offering a boost of vitamins, minerals, and fiber.
We’ve designed this soup to be a weeknight winner – minimal prep time and a relatively quick cook time mean you can enjoy a wholesome meal without spending hours in the kitchen. The combination of butternut squash and collard greens offers a delightful contrast in textures and flavors, while the chickpeas add a satisfying heartiness. A touch of Cajun seasoning adds a subtle warmth that complements the other ingredients beautifully.
Why you’ll love this soup:
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber.
- Easy to Make: Simple ingredients and straightforward instructions.
- Flavorful: A delicious blend of sweet, earthy, and savory flavors.
- Vegan & Plant-Based: Perfect for those following a vegan or plant-based diet.
- Comfort Food: A warm and cozy soup that’s perfect for any time of year.
Tips for the Best Soup:
- Collard Greens: If you’re new to collard greens, remove the tough stems and ribs before chopping. Massaging the chopped greens with a little olive oil can help tenderize them.
- Butternut Squash: You can use pre-cut butternut squash to save time, or roast the squash before adding it to the soup for a deeper, more caramelized flavor.
- Spice Level: Adjust the amount of Cajun seasoning to your liking. A pinch of red pepper flakes can also add a nice kick.
- Storage: Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Frequently Asked Questions
Q: Can I use frozen collard greens?
A: Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before adding them to the soup.
Q: Can I substitute the chickpeas with another bean?
A: Absolutely! Cannellini beans or great northern beans would work well in this recipe.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the onions, garlic, and rosemary as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a vegan cornbread.
Vegan Butternut Squash, Collard Green & Chickpea Soup
Ingredients
- 5 cups Nature’s Greens Collard Greens
- 1 can (15.5 oz) chickpeas drained
- 1 can (15.5 oz) small white beans drained
- 1 medium butternut squash chopped
- 2 ½ mushrooms sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tsp fresh rosemary minced
- 2 tbsp olive oil
- 3 cups water
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- to taste salt/pepper
Instructions
- In a large pot, over med-high heat, add olive oil, onions, garlic, and rosemary. Cook until fragrant and until onions are translucent.
- Reduce heat to low, and add water and the rest of the ingredients. Cover and simmer for about 20 minutes or until collard greens are tender.
- Season with salt/pepper to taste and serve.
- Enjoy!
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