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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash all the vegetables well. Peel the butternut squash and potatoes and cut them into small cubes. Chop the kale, mushrooms, cabbage, onion and garlic.
Heat a little vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until softened and translucent.
Add the butternut squash, potatoes, kale, cabbage and mushrooms. Stir well and cook for a few minutes.
Add the cumin, turmeric, sweet paprika and chilli flakes, if using. Stir well and cook for a couple of minutes to release the flavours. Then add enough water to completely cover the vegetables. Bring to the boil.
Reduce the heat and cook for approximately 20 minutes. After about 9–12 minutes, add the pasta. If using spaghetti, break it into shorter pieces before adding it. Add the drained and rinsed chickpeas at the same time.
Continue cooking until the vegetables are tender and the pasta is al dente. Taste and adjust the seasoning with salt and black pepper. Remove the pot from the heat.
Ladle the hot soup into individual bowls and serve warm.
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Make a big batch: This hearty soup is perfect for batch cooking. Make extra portions and keep them in the fridge for an easy lunch or dinner over the next few days. You can also freeze portions for another day.
Use the vegetables you have: Swap or add seasonal vegetables depending on what needs using. Carrots, courgettes, spinach or leftover cooked vegetables can all find a happy home in this soup.
Make the most of your chickpeas: If you have leftover cooked beans or another type of pulse in the cupboard, they can be used instead.
Watch the pasta: Pasta continues to absorb liquid as it sits, so the soup may become thicker the next day. When reheating, simply add a splash of water or vegetable stock.
Adjust the spices to your taste: Use what you have in your spice cupboard and make the bowl your own.
Don’t waste the vegetable trimmings: Clean vegetable peelings and suitable scraps can be saved to make homemade vegetable stock.
Freeze for later: If you know you won’t eat the whole pot in time, freeze portions once cooled. Label them with the date and enjoy them later for a quick meal.
Can I use different vegetables?
Yes, you can swap or add seasonal vegetables depending on what you have available.
How can I prevent the soup from becoming too thick?
Pasta continues to absorb liquid as it sits, so add a splash of water or vegetable stock when reheating.
Can I freeze the soup?
Yes, you can freeze portions once cooled. Label them with the date and enjoy them later.
What can I use instead of chickpeas?
You can use leftover cooked beans or another type of pulse if you prefer.
How can I adjust the spice level?
You can easily adapt the seasoning by using the spices you have in your cupboard.
👵🌿 Welcome to Grandma Sita's kitchen. Grandma Sita comes from Galicia, in north-west Spain, a land where food, family and tradition have always gone hand in hand. Inspired by grandmothers around the world, we celebrate traditional recipes, seasonal ingredients, local produce and the wisdom passed from one generation to the next. Here you'll find comforting dishes, forgotten flavours and recipes rooted in sustainability—because cooking with care is one of the best ways to look after ourselves and the planet. More than a recipe collection, this is a place to preserve culinary heritage, celebrate food culture and keep family traditions alive, one dish at a time. Cook slowly. Waste less. Share generously. 💚
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