This stew started with no direction (risky) and quickly turned into a stew with a zingy ginger broth that I couldn’t get enough of. It lasts well in the fridge for three days which is perfect for lunches and dinners to ladle over a handful of greens that will wilt with heat. In terms of stew, it airs on the lighter side – very brothy and less creamy which I can appreciate in a season of heavy. When it comes to the spices, I realise garam masala is an Indian spice blend, but it was the combination I wanted here so forgive me for the culture trip.


2 tbsp. olive oil
1 red onion, diced
2 cloves of garlic
1 tbsp. garam masala
1 tsp. red chili flakes
1 tsp. sea salt
1 container of organic chicken broth (or veg)
1 cup of chopped Bermuda pumpkin
2 cups of chopped cauliflower
2 cans of organic diced or plum tomatoes (not sauce!)
2 cans of chickpeas (rinsed well)
½ cup dairy free milk (I used oat)
1 tbsp. peanut butter
2 tbsp. of fresh ginger, peeled
Per person – 2 handfuls of spinach or kale (to add in right before serving to keep body, nutrition and colour).
Cilantro or parsley to garnish


In a big soup pot, sauté down the onions and once they have sweat a bit, add in the garlic and spices. Next is the butternut squash and then you’ll need to add in the broth bit by bit to avoid sticking to the pan. Add in the rest of the broth, the cans of tomatoes and the chickpeas and let simmer for about 20 minutes.
In a blender, blend together the ginger, peanut butter and dairy free milk. Pour into the soup and stir. Add in the cauliflower and continue to simmer for about 10 – 15 minutes.
When it’s done, the butternut squash and cauliflower should be good consistency for a bite, but still hold up. Add in the greens only when you are ready to serve, and if you will have leftovers, only add the greens to individual bowls and then ladle over the soup. The greens will wilt down. Otherwise, they will overcook and lose nutrients, but even worse, will turn brown over time. Serve with cilantro or parsley and over rice if you wish.


Sarah Wight is a qualified Nutritional Therapist. Follow her on instagram at