I must thank everyone for sending such fantastic recipe links and ideas for easy meals, they will keep me going for months and keep the family very happy.  The Holiday Season is upon us and most food bloggers are posting festive menus to see us through to New Year and wonderful menus they are too.

Sadly with one foot non operational for some time to come, there is no cooking frenzy in this house. I'm easing my way back into the kitchen.  Ease, comfort and nourishment means only one thing to me and that is soup.  I actually can't take credit for this one.  My wonderful mother in law Rita has made bucket loads of this soup (at my request) and it has warmed the soul and nourished the foot. It's a power house and lets face it, everyone could do with a bowl of delicious goodness to sustain them through the holiday season no matter what their circumstances.

Meanwhile, there are no walks for our little Jack Russell, who seems to be enjoying catching up on her naps snuggled on the sofa with me.

Rita's Hearty Vegetable and Chickpea Soup

1 small onion

2-3 tablespoons of olive oil

2 carrots

2 cloves garlic

salt and pepper

1 medium butternut squash, peeled and cubed

4 cups of chicken broth

1, 14 oz can of peeled tomatoes

1, 14oz can of chickpeas

1 bunch of kale, storks removed and leaves chopped

Parmesan cheese

In a large saucepan heat the olive oil, add the onion and saute for about 6 minutes until soft.

Add the the carrots, garlic and squash, stir to combine and cook for another 2 minutes or so.

Add the broth, can of tomatoes and chickpeas.

Bring to the boil then turn down to a simmer, partially cover and cook for about 30 minutes

Add the kale and cook for a further 10 minutes or until the vegetables are thoroughly cooked through.

To serve pour into bowls, add a tablespoon of grated Parmesan cheese.