Peanut Chickpea Soup – Christine Bailey

Ingredients

• 1 tsp chopped garlic (3 garlic cloves)
• 1 can chopped tomatoes
• 600ml vegetable stock
• 4 tbsp peanut butter
• 4 tbsp tamari soy sauce
• 1/2 tsp smoked paprika
• dash of chilli flakes to taste
• 1 tbsp olive oil
• 1 onion, chopped
• 2 red peppers, roughly chopped
• 150g mushrooms thickly sliced
• 250g butternut squash chunks (I used bag of frozen)
• 1 can chickpeas drained
• handful of chopped kale
• 2 spring onions, chopped
• Black pepper to taste