Sweet potato and chickpea soup
A smooth sweet and earthy soup made with chickpeas and sweet potato as the main ingredients.
Servings Prep Time
6people 5minutes
Cook Time
30minutes
Servings Prep Time
6people 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Drain the chickpeas after rinsing them with water. Add some fine salt and reserve. In a large pan place the olive oil and butter on a medium heat and let the butter melt. Roughly chop the leek, sweet potato, onion and garlic and add to the pan. Cook them for 15 minutes until they start to soften.
  2. Add 3/4 of the chickpeas and deglaze the pan with 500 ml chicken stock.
  3. Add another 400ml boiling water and let it cook for 30 minutes on a gentle simmer with the lid partially on.
  4. When the cooking time ends, blitz the whole thing and then add the extra chickpeas. You may need to add a bit more water if you find the consistency too thick. This often happens if you boil your soup without the lid on. But you should have it with whichever consistency you prefer, so add water accordingly. Make sure you adjust the seasoning as the water will dilute the flavour somewhat. Add some chopped parsley for flavour and colour.
Recipe Notes

Like soups? Check out my super creamy courgette soup, my carrot soup with cheesy croutons and my roasted chicken broth with orzo.