[Recipe] Sweet Potato & Chickpea Soup, Vegan Friendly & Dairy Free

Ingredients

• Cooking oil
• 1 brown onion, peeled & diced
• 1 ½ tablespoon of curry powder
• 1kg sweet potato, peeled & diced
• 1 x 400g canned chickpeas, rinsed & drained
• 4 cups low sodium vegetable broth
• Salt & pepper to taste
• Fresh coriander (aka cilantro), chopped
• Croutons optional

Instructions

1. In a pot, add cooking oil. When the oil is hot, sauté the diced onion until translucent.
2. Add curry powder to the onion. Sauté until aromatic and oil is slightly separated from the mixture. Add a splash of water if the mixture begins to stick to the pot.
3. Add sweet potato and chickpeas. Stir until everything is well combined.
4. Add vegetable broth. Turn the flame to high until boiling and reduce to flame to low-medium. Cover with a lid and allow the soup to cook until the sweet potato is mashable.
5. Using a stick blender and blitz the mixture until creamy and velvety consistency.
6. Return the soup to the stove and simmer over low heat. Do a taste test if additional salt is required. When it is bubbling, the soup is now ready to serve.
7. Serve the soup with freshly milled black pepper, chopped coriander and topped with croutons.

Notes