Chickpea And Sweet Potato Soup

As soup season comes around again try this delicious healthy winter warmer, smooth, creamy and vegan friendly.

Ingredients

1 tbsp olive oil

3 large garlic cloves, minced

2 x 420g cans chickpeas

1 tsp ground paprika

1 tsp dried rosemary

1/2 tsp dried thyme

1/4 tsp chilli flakes

1 sweet potato, peeled, diced

2 cups vegetable stock

salt & pepper to taste

Instructions

1. Pour 1 can of chickpeas along with the liquid in the can into a blender, puree until smooth.

2. Heat olive oil in a pan on a medium heat, add garlic, saute for 1 minute or until fragrant. Add pureed chickpeas, the 2nd can of drained chickpeas, potato, paprika, rosemary, thyme, chilli flakes, season with some freshly cracked black pepper, stir to combine. Add vegetable stock, stir again.

3. Place the lid on the pan, turn heat up to medium-high and bring to the boil. Once boiling reduce heat to medium-low, simmer for 30 minutes or until potato is tender, stirring occasionally. Taste soup and adjust seasoning if needed. Allow to cool a bit then blitz in a food processer.

Enjoy with crusty bread.

Comments

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