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–+ servings

Chickpea and sweet potato soup

A tasty, nutritious soup suitable for any time of the year. Gluten free, low in fat and OMS friendly too.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Soup
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 medium onion finely chopped
  • 1 medium carrot chopped
  • 1 medium stick of celery chopped
  • 1 medium sweet potato peeled and chopped
  • 1 fat clove of garlic finely chopped
  • 800 ml vegetable stock*
  • ½ tsp red chilli powder
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ¼ tsp ground cinnamon
  • 250 gram cooked chickpea = 400g tin, drained
  • 2 tbsp fresh spinach leaves washed and roughly chopped
  • salt and pepper to taste
To serve
  • 1 tsp cold pressed flaxseed oil per bowl optional
  • 1 tsp dairy-free yoghurt per bowl optional

Method
 

  1. Heat 2 tablespoons of water in the base of a large saucepan and add the chopped onion, carrot, celery and sweet potato. Pop on the lid and sweat for 5 minutes, stirring from time to time to make sure the veggies don't stick to the pan. Add a little more water if necessary.
  2. Add the garlic and sweat for another 2 minutes.
  3. Pour the stock or water into the pan along with the spices and stir well. Bring to the boil then simmer with the lid on for 15 minutes.
  4. Check the sweet potato is cooked then remove from the heat for a moment. Blend with a stick blender some most of the veggies are broken down.
  5. Return the pan to the heat and add half the chickpeas. Simmer for 5 minutes then blend again to breakdown the chickpeas.
  6. Finally add the remaining chickpeas and spinach to the pan. Taste and add salt and pepper to taste.
  7. Simmer for 2 more minutes then turn off the heat.
  8. Serve in bowls topped with a dollop of dairy-free yoghurt and swirl of cold-pressed flaxseed oil if desired.

Notes

*if you can't find a vegetable stock you like or meets your needs then use water instead and add a little extra salt and pepper when seasoning.

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