Sweet pumpkin and black Tuscan kale come together into a delicious, comforting soup.
Nourish your body with a bowl of this chunky stew packed with plant-based proteins, fibres, and powerful antioxidants.
Heat the oil in a pot, add chopped onions and crushed garlic, and tip in the spices. Then, sizzle all until fragrant.
Next, add diced pumpkin and chickpeas and cover with water. Bring to a boil and simmer for 15 minutes.
Meanwhile, add the barley to a clean pot, cover with water, and simmer for 15 minutes. Then, drain it and set aside.
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Next, add shredded kale and barley to the pumpkin stew and cook for 5 more minutes.
Finally, roast the peanuts for 5 minutes at 190°C (375°F). Divide the soup among bowls and top with nuts and a sprinkle of chilli flakes.
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