Moroccan Sweet Potato and Chick Pea Soup

Name: Moroccan Sweet Potato and Chick Pea Soup
Cuisine: British
Ingredients: 2 sweet potatoes, sliced into small chunks; 1 carrot, sliced into small chunks; 1 stick celery, sliced into small chunks; 200 g chick peas, drained; 1/2 white onion, diced; 600 ml veg stock (approx); 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp chilli powder; 2 cloves garlic, sliced; 2 tbsp olive oil; Salt and pepper, for flavouring

Faye @cook_6461013

Inspired by a recipe I found online I've adapted it to create a delicious soup which is easy to make and budget friendly.

Faye @cook_6461013

Inspired by a recipe I found online I've adapted it to create a delicious soup which is easy to make and budget friendly.

Saved

Ingredients

2sweet potatoes, sliced into small chunks
1carrot, sliced into small chunks
1 stickcelery, sliced into small chunks
200 gchick peas, drained
1/2white onion, diced
600 mlveg stock (approx)
2 tspground cumin
1 tspground coriander
1/2 tspchilli powder
2 clovesgarlic, sliced
2 tbspolive oil
Salt and pepper, for flavouring

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Steps

1

Heat the oil in a saucepan and add the diced onion and garlic. Fry for 3 mins.
2

Add the spices and fry for another minute. Then add the sweet potato, carrot and celery.
3

Pour the veg stock on top, heat until boiling and then reduce to simmer for 20 minutes.
4

When the veg begins to soften, add the drained chickpeas and cook for a further 10 minutes.
5

Once the soup has reached softness suitable for blending, blend in batches.
6

Once blended, return to the pan and add salt and pepper to taste. When at a suitable temperature take off the heat and serve.