‘Creamy’ Sweet potato & chickpea soup
Click image to view larger size


1. Heat the olive oil, onions, sweet potato and coriander in a large saucepan over medium high heat.
2. Add the chick peas and stock.
3. Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through.   Season to taste.
4. Puree soup using a stick blender or liquidizer until smooth.
5. Reheat before serving.
6. For the garnish, place the chick peas on a tray lined with baking parchment paper.
7. Drizzle over some extra virgin olive oil, dried coriander, sea salt and freshly ground black pepper.
8. Roast for 20 minutes on 200C/ 400F/ Gas mark 6 for 20 minutes or until golden and crispy. Remove and set aside.
9. Reheat soup when ready to serve and garnish with roasted chick peas.
UK measurements US measurements Print this recipe

cook: Soup

‘Creamy’ Sweet potato & chickpea soup

Sweet potatoes and pureed chick peas have a magical way of producing a very ‘creamy’ texture together. Topped with slightly spiced chick peas this makes a delicious healthy and vegan soup for the whole family.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 6 people


1 tablespoon olive oil
2 large red onions – peeled and roughly chopped
1 kg – (approx. 4 ) sweet potatoes peeled and cubed
2 tablespoons dried coriander
2 tins 400g chick peas – drained and rinsed
1 1/2 litres vegetable stock

Salt and freshly ground black pepper – to taste

100g tinned chick peas – drained
Drizzle extra virgin olive oil, dried coriander
Sprigs of fresh coriander
For more information about my cookery school, events for singles, Hen nights
please call Denise on 01923 836 456 or email denise@jewishcookery.com.

Website development: Red Sphere Media
© jewishcookery.com