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soup with carrots

Kabocha Squash & Chickpea Soup


A chunky and comforting soup filled with a variety of vegetables that will fulfill a hearty meal craving and keep you coming back for more!



1 ½ cups diced kabocha squash

1 cup chopped leeks

1 cup chopped celery

2 carrots, sliced

1 ½ cups cooked chickpeas

1 teaspoon dried thyme

3-4 cups vegetable broth

3 cups coarsely chopped escarole

Sea salt and pepper to taste


1.  In a large, heavy soup pot, place the squash, leeks, celery, carrots, chickpeas, thyme, and vegetable broth.

2.  Bring to a boil over medium-high heat. Once it comes to a boil, reduce the heat to simmer on low, covered, for about 20 minutes.

3. Add the escarole and sea salt and pepper to taste. Cook for another 5 minutes. Serve hot.

Natural Kitchen Cooking School