Clove, Butternut Squash & Chick Pea Soup


Serves 2-4

400ml tin of chick peas
1/2 cup basmati rice (optional)
250ml vegetable stock
2 cups of butternut squash
2 tbsp ghee (or flax-seed oil, or coconut oil)
1 inch fresh grated ginger root
1 cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin

To serve:

Fresh coriander, lemon juice


Sauté the fresh ginger and the spice mix into the ghee to release the flavours. Stir the sautéed spices. Add the butternut squash to soften for a few minutes, adding a little water if necessary. Add coconut water and enough filtered water to make a soft, soup-like mixture, gently simmer for 12 minutes. Adding the chick peas to cook through in the last 3 minutes.