Sweet Potato, Ginger & Chickpea Soup
Method
Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 4–5 minutes until softened. Add the garlic, ginger, turmeric, cumin and coriander and cook for 30 seconds until fragrant.
Simmer: Add the sweet potato, chickpeas and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 20–22 minutes, until the sweet potato is completely tender.
Blend: Remove about 100 g of the chickpeas and set aside. Blend the remaining soup until smooth and creamy using an immersion blender. Return the reserved chickpeas to the pot.
Add the spinach: Stir in the spinach and cook for 1–2 minutes until wilted. Add the lemon juice and season with salt and black pepper.
Finish: Ladle into four bowls and top with pumpkin seeds and fresh cilantro or parsley. Serve warm.
Vegan option: Naturally vegan — no substitutions needed. For an extra protein boost, add 60 g shelled edamame per serving before serving. Sweet potato gives this soup a naturally creamy texture and gentle sweetness, while chickpeas add protein and satisfying fibre. Fresh ginger, turmeric and cumin create a warm, aromatic base, balanced by bright lemon and fresh herbs.
Nutrition Facts
Per serving
