Sweet Potato and Chickpea Soup
This sweet potato and chickpea soup is nourishing, comforting and wonderfully simple to prepare.
Naturally rich in fibre, plant-based protein and slow-releasing carbohydrates, it makes a satisfying
lunch or light dinner while supporting steady energy and digestive health. The combination of garlic,
ginger, thyme and lemon gives the soup plenty of flavour, while the optional vegetable additions make
it easy to adapt using whatever you have on hand.
Serves: 4
Ingredients
350 g cooked sweet potato
1 x 400 g can chickpeas, drained
1 onion, diced
6 cloves garlic, peeled and sliced
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons dried thyme
1 teaspoon ground ginger
¼ teaspoon chilli, or more if you prefer extra heat
800 ml chicken or vegetable stock
Juice of ¼ lemon
Black pepper, to taste
You can also vary the vegetables. Try adding carrots or pumpkin for extra sweetness,
or cauliflower and other cruciferous vegetables for greater variety.
Method
1. Add the olive oil and onion to a large saucepan over low to medium heat.
Cook for approximately 10 minutes, or until the onion is soft and translucent.
2. Add the garlic and ground ginger, then stir for 1 to 2 minutes.
3. Add the cooked sweet potato, chickpeas, stock, thyme and chilli.
4. Bring the soup to the boil, then reduce the heat and simmer for 10 to 15 minutes.
5. Remove the saucepan from the heat and allow the soup to cool for 5 to 10 minutes
before carefully transferring it to a blender or food processor.
6. Blend until smooth. Add a little extra water or stock if you prefer a thinner consistency.
7. Stir through the lemon juice before serving and season with black pepper.
Tip
For a deeper roasted flavour, cut the vegetables into chunks, toss them lightly in olive oil and bake
at 180°C for approximately 15 minutes, or until cooked through, before adding them to the soup.
Macronutrients Per Serve
Protein: 8 g
Fat: 5 g
Total carbohydrate: 40 g
Fibre: 8.5 g
Energy: 243 kcal / 1,020 kJ