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. 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.
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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.