Name: Chickpea soup with sweet potato
Prep time: 5 min
Cook time: 23 min
Yield: 4 persons
Ingredients: 300 g cooked chickpeas (can), washed, drained; 100 g skinned sweet potato; 70 g chopped leek; 5 stalks parsley or coriander; 700 ml vegetable or chicken stock; 1 tbsp cumin seeds; ½ tbsp coriander seeds; Pinch of red pepper powder; 2 chopped garlic cloves; 1 tbsp olive oil; 1 tsp sea salt, or more to taste; juice of ½ lime or more to taste; feta, to garnish

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Chickpeas are great to create thickness in your soup.

Servings 4 persons, Preparation time 5 minutes, Cooking time: 23 minutes

Fruit

Ingredients

300 g cooked chickpeas (can), washed, drained
100 g skinned sweet potato
70 g chopped leek
5 stalks parsley or coriander
700 ml vegetable or chicken stock
1 tbsp cumin seeds
½ tbsp coriander seeds

Pinch of red pepper powder
2 chopped garlic cloves
1 tbsp olive oil
1 tsp sea salt, or more to taste
juice of ½ lime or more to taste
feta, to garnish

Directions

Cut the sweet potato into 2-3 cm pieces. Place them with the rest of the ingredients into the Soup maker.
Close the lid and press the Puréed soup program.
When the soup is ready, open the lid and pour into bowls.
Finish with feta on top.
Chef’s tip: Finely chopped coriander mixed with olive oil makes a nice finishing on top of your soup. Any potato or root vegetable could replace the sweet potato.