Use this recipe as a guideline and feel free to add other vegetables, beans and herbs!

2 Tbsp olive oil
3 medium carrots, peeled and diced
2 stalks celery, diced
1 large onion, finely diced
2 cloves garlic, minced
½  butternut squash, cubed (1/2 inch pieces) or sweet potato
good pinch ground allspice
pinch cayenne pepper
sea salt
few sprigs fresh thyme
1 bay leaf
6 cups vegetable stock, water or chicken stock
opt- 14 ounce can diced tomatoes
1 Tbsp tomato paste
1 bunch kale- washed, tough stems and ribs removed, and chopped (could use Swiss chard, spinach,…)
2 cups chickpeas

Heat oil in a large soup pot. Saute carrots, celery, onion for a few minutes. Stir in garlic and cook briefly. Add squash, spices and stir to combine. Add the stock or water, tomatoes or tomato paste, thyme, and bay leaf. Bring to a boil, reduce the heat to medium, cover and simmer about 10 minutes until squash is just tender. Add the kale and chickpeas and cook uncovered about 10 minutes more. Discard thyme and bay leaf. Season to taste with salt and pepper. This can be kept refrigerated 4 days or frozen for several months.

Yield 8-10 cups

Comment