Step 1

Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 2-3 minutes until the onion is tender and translucent. Then add the garlic, carrot, celery, and sauté' for a minute.

Step 2

Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat and let the soup simmer for 10 minutes.

Step 3

Transfer the soup into a blender. Blend the ingredients until very smooth. Be careful, as the soup will be very hot. You can also use an immersion blender, but the soup won’t be as creamy.

Step 4

Pour the soup back into the pot, add the lemon juice and the leafy greens and cook on low heat for another 8-10 minutes, until the greens are tender.

Step 5

If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.

Step 6

Serve hot with roasted chickpeas or toasted bread slices, and top with fresh thyme leaves and parsley.