New England Soup Factory's Spicy Chickpea and Butternut Soup

Ingredients · for 12 (scales to your household)

• 3 tablespoons Olive oil $0.55
• 1 tablespoon Garlic $0.05
• 2 cups Onions $1.51
• 1 cup Celery $0.78
• 2 cups Carrots $0.66
• 6 cups Butternut squash $6.59
• 2 cups Canned tomatoes $1.61
• 4 quarts Well-flavored vegetable stock $17.12
• 2 cups Tomato juice $2.00
• 1/2 cup Soy sauce $1.42
• 1/4 cup Lime juice $0.86
• 2 cups Canned chick-peas $1.57
• 1 tablespoon Ginger $0.05
• 1 tablespoon Ground coriander $0.33
• 1 teaspoon Scotch bonnet pepper $0.02
• 1 Can Coconut milk $2.51
• 1 cup Flaked coconut $0.90
• 1 tablespoon Cilantro $0.02
• 1 teaspoon Coconut extract $0.25

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat olive oil and garlic in a large heavy stockpot.
2. Sauté 1-2 minutes.
3. Add onions, carrots and celery.
4. Sauté 10-15 minutes.
5. Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
6. Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

Per serving