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Butternut Squash, Tomato, Chard & Chickpea Soup

This vegan soup recipe is chock-full of colorful vegetables. All those veggies give this soup plenty of fiber, upping the satisfaction factor while keeping calories low—a combination that can aid in weight loss over time and potentially help you lose belly fat. Vibrant turmeric adds a golden color to the flavorful broth, while cumin and ginger give it a bright, fresh finish. And the best part? This healthy soup recipe takes only 20 minutes, start to finish!

Active Time
20 mins
Total Time
20 mins
Yield
Serves 6

How to Make It

1. Step
Heat oil in a large heavy pot over medium-high heat. Add squash, onion and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute.
2. Step
Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally, until the chard is bright green and starting to soften, about 2 minutes.
3. Step
Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped butternut squash
  • 1 cup chopped onion
  • ¾ cup sliced parsnips (1/3-inch)
  • 3 teaspoons finely chopped garlic
  • 1 ½ teaspoons finely chopped fresh ginger
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can no-salt-added stewed tomatoes
  • 3 cups stemmed and chopped rainbow chard
  • 1 (15 ounce) can unsalted chickpeas, rinsed
  • 1 tablespoon cider vinegar
  • 1 tablespoon chopped fresh flat-leaf parsley

Tags

Healthy ImmunityHigh FiberLow Fat

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