Spicy Sweet Potato and Chick Pea Soup

Ingredients

• 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

4 servings

Calories~463 kcal

Protein~13 g

Carbs~69 g

Fat~16 g

Fiber~14 g

Sugar~15 g

Total recipe

Calories~1,850 kcal

Protein~50 g

Carbs~275 g

Fat~65 g

Fiber~55 g

Sugar~60 g

Method

• Step 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.