Sweet potato, chickpea and coriander soup

Chickpeas give this warming nutritious soup a remarkably creamy texture

  • place PRE 10 minutes
  • place COOK 15 minutes
  • place SERVES 6
  • printicon
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

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

100g tinned chick peas – drained 
Drizzle extra virgin olive oil, dried coriander  
Sprigs of fresh coriander
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