Cook: 15 minutes

Serves: 6

Sweet potatoes and pureed chick peas have a magical way of producing a very ‘creamy’ texture together. Topped with slightly spiced chick peas this makes a delicious healthy and vegan soup for the whole family.

Heat the olive oil, onions, sweet potato and coriander in a large saucepan over medium high heat.
Add the chick peas and stock.
Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through. Season to taste.
Puree soup using a stick blender or liquidizer until smooth.
Reheat before serving.
For the garnish: place the chick peas on a tray lined with baking parchment.
Drizzle over some extra virgin olive oil, dried coriander, sea salt and freshly ground black pepper.
Roast for 20 minutes on 200°C for 20 minutes or until golden and crispy. Remove and set aside.
Reheat soup when ready to serve and garnish with roasted chick peas

www.jewishcookery.com

First published in the JC 11 October 2017

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Ingredients

Name: Sweet potato, chickpea and coriander soup
Prep time: 10 min
Cook time: 15 min
Yield: 6
Ingredients: 1 tbsp olive oil 2 large red onions, peeled and roughly chopped 1 kg (approx 4) sweet potatoes, peeled and cubed 2 tbsp dried coriander 2 x 400g tins chick peas, drained and rinsed 1 ½ litres vegetable stock Salt and freshly ground black pepper – to taste Garnish: 100g tinned chick peas – drained Drizzle extra virgin olive oil, dried coriander Sprigs of fresh coriander

1 tbsp olive oil

2 large red onions, peeled and roughly chopped

1 kg (approx 4) sweet potatoes, peeled and cubed

2 tbsp dried coriander

2 x 400g tins chick peas, drained and rinsed

1 ½ litres vegetable stock

Salt and freshly ground black pepper – to taste

Garnish:

100g tinned chick peas – drained

Drizzle extra virgin olive oil, dried coriander

Sprigs of fresh coriander

Sweet potato, chickpea and coriander soup

Topics:

Ingredients

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