My 4 year streak of not catching a cold is over. My immune system turned on me. Just like that. One day I’m basking in the glory of good health and the next I’m coughing my brains out.
Desperately needing soup, I dragged my sick self to the kitchen and whipped this up. While chicken soup is a known cure-all, I needed something fast without fuss and chicken was not a part of that equation.
A soup filled with garlic and spiciness from red pepper, chile powder and cumin to chase the pesky germs away was. One that included wholesome and nourishing good-for-you vegetables like butternut squash and swiss chard. Chickpeas for protein. And just because. They make me happy.
The result was instant relief. Warm and soothing. Hearty and delicious. Pure comfort.
I hate starting over. 5 years. I’m going to make it 5 years this time.
A spicy, vegetarian soup filled with butternut squash, swiss chard and chickpeas.
- In a large soup pot heat a few tablespoon of oil over medium-low heat; add onion, carrot and celery, season well with salt and pepper; cook 5-6 minutes, stirring often.
- Add garlic, oregano, cumin, chile powder and red pepper; cook 2-3 minutes, stirring often.
- Add broth, squash and chickpeas, season again with salt and pepper; bring to a simmer 20-25 minutes. Taste and reseason if needed, stir in swiss chard; cook 5 minutes or until squash is fork tender.