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Sweet potato, chickpea and coriander soup

Chickpeas give this warming nutritious soup a remarkably creamy texture

Prep: 10 minutes

Cook: 15 minutes

Serves: 6

Photo: Inbal Bar-Oz
    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.  
    Method
    • 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
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