I’m enjoying a lot of soup at this cold, wintery time of year. It fills you up, warms you up, it’s nourishing, easy, and you can use whatever vegetables you have available!
I was after a soup that had plenty of flavour, but also one that didn’t have the heat of chilli or curry, so here is my recipe! Hope you enjoy it.
Sweet Potato + Chickpea Soup
1 medium size sweet potato
1 tin of drained chickpeas
1 garlic clove
1.5 litres water
1 Kallo vegetable stock cube (or vegetable stock cube of your choice)
1 large teaspoon Herbes de Provence (or mixed herbs)
Place all the above ingredients in a large saucepan and simmer for about 20 minutes, or until the vegetables are cooked.
Remove from the heat and place in your blender. Blend until it’s reached your preferred consistency.
Reheat and eat straightaway. This freezes very well, or keeps in the fridge, so you could eat it again another day!
New day, new bowl!!!