Category
Soup
Serves
8
Prep
10 minutes
Cook
40 minutes
Ingredients
1/2 of the leftover chicken2 red & 2 yellow peppers - halved & deseeded3 tablespoons olive oil1 large leek6 garlic cloves - crushed1 large butternut squash - peeled and cut into 2 cm cubes2 large potatoes - peeled and evenly diced into 2 cm cubes3 pints of chicken stock1/2 pint (75ml) white wine1 bay leaf and 2 tablespoons of chopped parsley1/2 green cabbage - sliced very thinly 2 tins of kidney beans - drained and rinsed2 tins of chick peas - drained and rinsedSalt and pepper4 sliced spring onions and a handful of grated cheddar cheese to garnish
Instructions
- Place the peppers skin side up under a pre-heated grill and cook until the skin scorches. Place into a plastic bag, seal and the skins should fall off. Scrape any extra burnt bits off. Slice each pepper into four.
- In a large stockpot, place the pan on a medium heat, pour in the oil, add the leek and fry gently for 5 minutes. Add the garlic, butternut squash and potato. Toss together so the squash and potato is covered in the oil and cook for a further 5 minutes on a high heat.
- Add the stock, wine, bay leaves, parsley and bring to the boil. Then, reduce the temperature to 2 a low heat and leave to cook gently for 20 minutes. Add the cabbage and the reserved peppers and simmer for about 10 minutes. Stir in the beans and chickpeas. Season with salt and pepper. Heat through. Serve in a bowl and sprinkle over the spring onion and grated cheddar cheese.
This Chicken, Butternut Squash, and Bean Soup is a wholesome and satisfying dish that will warm your heart and soul. Give it a try and savor the comforting flavors that this recipe has to offer.
