Spicy Sweet Potato and Chick Pea Soup
By OcadoLifeTo create a super-smooth soup, start with chick peasTime and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 1 large handful of sourdough bread, cut into croutons
- 1 tbsp of ras el hanout spice mix
- 3 tbsp of extra virgin olive oil
- 1 celery, finely chopped
- 25 g of fresh coriander, chopped
- 1 litre of vegetable stock
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 500 g of sweet potatoes, peeled and chopped into 2cm chunks
- 400 g of tinned chick peas
Method
6 stepsStep 1
Heat the oil in a saucepan and saute the onion, carrot and celery on low for 5 mins
Step 2
Add the ras el hanout, sweet potato and half the chick peas, stir and cook for two minutes
Step 3
Now add the stock, bring to the boil and turn down to a simmer and cook for 15 mins until the potato is tender
Step 4
Using a hand blender , pulse until smooth
Step 5
Stir in the rest of the chick peas, cook for 2 mins and season to taste. If you prefer thinner soup, add a little water
Step 6
Dress the soup with the coriander and glug of olive oil and scatter over some griddled sourdough croutons.