Butternut squash soup with chickpeas, collard greens sprouts and cumin

Ingredients:
1,5 kg butternut squash, seeded, peeled and diced
200 g onion, peeled and cut into pieces
350 g turnips, peeled and cut into pieces
2 tbs olive oil
1 tsp cumin + to sprinkle
100 g dried chickpeas
A few collard greens sprouts (the tips)
1 gralic clove chopped
Olive oil
Salt to taste

Preparation:
*The night before put the chickpeas inside a bowl with cold water to soak.
*Cook the chickpeas for 30 m to 1 hour until tender (it depends on the quality of the chickpeas). Season with salt only at the last minute of cooking.
*Cook the sprouts, they only need about 10 minutes, you can cook them in the same pan with the cickpeas when they are almost tender. Drain but keep the water to add to the soup later.
*In a heavy bottomed pan put the olive oil and take to the heat, add the onion and cook until translucent, sprinkle with the cumin, give it a stir and add the remaining vegetables. Pour some  water, just enough to cover the veggies.
*Cook until tender, season with salt and blitz the soup. Add the  chickpeas/sprouts water until the soup becomes smooth and velvety. You can add a bit of simple water if you think it needs it.
*Heat a bit of olive oil in a saucepan and sautée the garlic for a few seconds, add the chickpeas and sprouts and stir just to blend the flavors. Remove from the heat.

*Serve the soup with the chickpea/sprout mixture on top and sprinkle with cumin.

 

Blessings to: pratos&travessas