Sweet potato, chickpea and coriander 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.  

• Heat the olive oil, onions, sweet potato and coriander in a large saucepan over medium high heat. 
• Add the chick peas and stock.
• Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through.   Season to taste.
• Puree soup using a stick blender or liquidizer until smooth. 
• Reheat before serving.
• For the garnish: place the chick peas on a tray lined with baking parchment. 
• Drizzle over some extra virgin olive oil, dried coriander, sea salt and freshly ground black pepper.
• Roast for 20 minutes on 200°C for 20 minutes or until golden and crispy. Remove and set aside. 
• Reheat soup when ready to serve and garnish with roasted chick peas

First published in the JC 11 October 2017