| Ingredients: 4 Cup(s) chicken stock 2 Cup(s) soaked chickpeas 1 chopped onion, yellow 1 Inch(s) chunk ginger root 2 Cup(s) cubed squash, butternut 1/2 Bunch(s) destemmed, ribbon cut kale 2 peeled, cubed apple 1 Tablespoon(s) curry powder 1 Tablespoon(s) creme fraiche 1 Teaspoon(s) honey Optional Ingredients: |
Directions:
I just threw this together without measuring anything. So everything is subject to modification. I just wanted a satisfying, delicate, nourishing fall soup, with as little effort as possible. So I pulled out my two Instant Pots! (This can be done on a stove, with canned chickpeas, with sausage, whatever.) IP One: Combine half the broth (2 C -- only because that's what I pulled out of the freezer, a quart of chicken stock), the chickpeas, nob of peeled (and smashed) ginger), and salt to taste into the pot. Cook on high pressure for 10 minutes and slow release. IP Two: Combine butternut squash, apples, kale, curry powder, bouillon, and the remaining broth into second pot. Manual-high one minute, and quick release. Stage Three: Check the chickpeas to see if they are done. If not, press Saute and simmer until they are done. Remove ginger from pot (or leave it in for flavor, but beware), add the veggies to the chickpeas, and tweak to taste. I added a few more cups of water, plus creme fraiche and honey to bump up the taste. Sweet, savory, spicy, subtle. The Four S's! |