This warming Moroccan sweet potato soup is served with crunchy roasted chickpeas, harissa, freshly chopped coriander and some dairy-free yoghurt or cream.
This warming Moroccan sweet potato soup is served with crunchy roasted chickpeas, harissa, freshly chopped coriander and some dairy-free yoghurt or cream.
Seasoned with a delicious blend of aromatic spices, this is a quick and easy recipe to make like my Moroccan Chickpea Soup. The spices bring out the natural sweetness of the sweet potatoes.
Perfect for lunch or dinner. If you would like a more substantial meal, you can serve it with my chickpea salad.
The soup is made while the chickpeas are roasting in the oven. While the chickpea topping is not necessary it adds a nice crunchy touch to this soup as well as some low fat healthy plant-based protein.
This is a copycat version of my one-pot wonder vegan sweet potato & chickpea Moroccan stew made as a soup.. simply because this stew is so good! Bright and colourful, this is such a feel-good and comforting recipe.
Sweet potatoes are rich in fibres, minerals and vitamins. They are a good source of beta-carotene, vitamin B and C, as well as antioxidants.
Looking for even more inspiration on what to do with sweet potatoes? Try my Sweet Potato, Spinach & Butter Bean Stew, Sweet Potato & Lentil Curry or Sweet Potato & Black Bean Mexican Casserole.
Moroccan Sweet Potato Soup [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- olive oil
- 1 onion
- 4 garlic cloves
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 Tbsp freshly grated ginger
- 1/2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 500 g sweet potato
- 1 small red pepper
- 400 g can chopped tomatoes
- 750 ml vegetable stock
- lemon juice
TOPPINGS:
- 400 g can chickpeas
- olive oil
- fresh coriander
- harissa paste
- dairy-free yoghurt or cream
Instructions
FOR THE CRUNCHY CHICKPEAS:
- Heat oven to 180C/160C fan/gas 4. Toss the drained chickpeas in some olive oil and 1/2 tsp of salt. Spread on a baking tray. Cook for around 30-35mins until crunchy
FOR THE SOUP
- Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
- Add ground coriander, cumin, turmeric, freshly grated ginger, smoked paprika, ground cinnamon and chilli powder. Fry gently for another couple of minutes.
- Add peeled sweet potatoes cut into small dice and red pepper roughly chopped. Add chopped tomatoes and vegetable stock. Bring to the boil. Reduce heat to medium and cook covered for around 20mins until sweet potatoes are cooked.
- Liquidise the soup until smooth. Season with lemon juice and salt.
- Serve this soup topped with crunchy chickpeas, harissa, chopped fresh coriander and some dairy-free yoghurt or cream.
Nutrition
Find this recipe online:
Moroccan Sweet Potato Soup [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/moroccan-sweet-potato-soup-vegan-gluten-free/
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