Moroccan Sweet Potato Soup [vegan] [gluten free]
This warming Moroccan sweet potato soup is served with crunchy roasted chickpeas, harissa, freshly chopped coriander and some dairy-free yoghurt or cream.
Equipment
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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
Serving: 300gCalories: 173kcalCarbohydrates: 35gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 836mgPotassium: 625mgFiber: 8gSugar: 8gVitamin A: 12991IUVitamin C: 36mgCalcium: 95mgIron: 3mg