Butternut Squash and Chickpea Soup
Apple and Celery Toss
Ingredients
- 1 red onion, chopped
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 1 (16-oz) pkg cubed butternut squash
- ¾ tsp ground cumin
- ¼ tsp cayenne pepper
- 3 cups vegan protein broth
- 2 (15-oz) cans chickpeas, rinsed and drained
- 2 (14.5-oz) cans petite diced tomatoes with green chiles
- ¼ cup chopped fresh cilantro
Instructions
- Cook onion and garlic in hot oil in a large Dutch oven over medium-high heat 2 minutes. Stir in squash, cumin, and cayenne; cook 5 minutes.
- Stir in broth, chickpeas, and tomatoes; bring to a boil. Reduce heat to medium-low; cover, and cook 15 minutes, stirring occasionally. Sprinkle with cilantro.
Side Dish Ingredients
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 tsp agave nectar
- ¼ tsp salt
- ¼ tsp pepper
- 2 red apples, thinly sliced
- 2 stalks celery, thinly sliced
Side Dish Instructions
- Combine lemon juice, oil, agave, salt, and pepper in a large bowl. Add apples and celery; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
284
|
92
|
376
|
| Fat (g) | 10 | 5 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 12 | 0 | 12 |
| Carb (g) | 39 | 13 | 52 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 892 | 108 | 1000 |
| T. Sugs (g) | 7 | 10 | 17 |
| A. Sugs (g) | 0 | 2 | 2 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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