This gluten-free soup uses spaghetti-like strands of butternut squash instead of pasta for a healthy take on a classic.
Equipment and preparation: For this recipe, you will need a julienne peeler.
This meal provides 348 kcal, 18g protein, 45g carbohydrate (of which 18g sugars), 11g fat (of which 4g saturates), 16g fibre and 2.5g salt per portion.
Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened.
Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler
Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes.
Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally.
Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper.
Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve.
Tip 1: If you don’t have a julienne peeler, use a normal vegetable peeler to slice the courgette lengthways into very wide ribbons, then julienne these using a knife.
Tip 2: If using dried chickpeas, you will need 200g/7oz.
