- Olive oil
- Chopped onions
- Leeks – washed and peeled
- Seasoning – Coriander, caraway seeds, cumin, ground red pepper, salt, parsley
- Vegetable stock
- Butternut Squash – peeled and cubed
- Tomato paste
- Turnips – peeled and cubed
- Chickpeas (your protein)
Place leeks and onions in large pot. Sauté for five minutes. Add seasoning and garlic. Add vegetable stock and the rest of the vegetables.
Bring the mixture to a boil and then simmer for 30 minutes. Place a cup of the mixture into a bowl and hand blend. Add the blended mixture back into the main pot and stir.
Serve warm with rye croutons.