HealthNotes

Winter Vegetable Soup

Ingredients

• 1 acorn squash

• 1 Tbs olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 15-ounce (420g) can garbanzo beans, drained

• 2 cups canned tomatoes, slightly broken up

• 1 cup water, or more

• 1 bunch kale, washed and chopped into 2-inch (3cm) strips

• 1/2 tsp salt (sea salt if on a corn-free diet*)

• 1/2 tsp ground cumin

• Freshly ground pepper

A great way to use winter veggies, with a touch of exotic spices.

Directions

• Cut the acorn squash in half and carefully slice the peel off. Remove the seeds and chop into 1–2-inch (2–5cm) pieces. Set aside.
• In a large pot, sauté the onions. Add the minced garlic and sauté for a few more minutes.
• Add the squash, garbanzo beans, canned tomatoes with their juices, water, cumin, salt, and pepper and bring to a boil.
• Cover the pot and simmer for about 30 minutes, until the squash is tender. Add more water if needed.
• Add the chopped kale and simmer for another 10 minutes, until the kale is cooked and greatly reduced in size. Test the seasoning, adding more cumin or pepper if a spicier soup is desired.