Spiced Sweet Potato and Coconut Soup
with Crispy Chickpeas
This warming soup is packed with nutrients!
Cals 786 · Prot 18 · Carbs 115 · Fat 29
Vegan
30 min
This warming soup is packed with nutrients!
Cals 786 · Prot 18 · Carbs 115 · Fat 29
Vegan
Ingredients
Sweet potatoes
400 Grams
Shallots
1 Piece
Chickpeas
240 Grams
Vegetable oil
1 Tbsp
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Coconut flakes
10 Grams
Ginger garlic paste
10 Grams
Curry powder
5 Grams
Chilli flakes
2 Grams
Turmeric powder
2 Grams
Vegetable stock cube
15*
1 Piece
Water
400 ML
Coconut milk
200 ML
Ciabatta
10*11*
1 Piece
Black pepper
0.5 Tsp
Fresh coriander
15 Grams
Salted vegan butter
20 Grams
Allergens
*15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3300 / 786 |
| Fats (g) | 29.1 |
| of which saturated (g) | 16.5 |
| Carbohydrates (g) | 115 |
| of which sugars (g) | 14.4 |
| Fibers (g) | 18.4 |
| Proteins (g) | 18.3 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 220°C/200°C fan.
- Peel and chop the sweet potatoes into bite sized pieces.
- Peel and finely chop the shallots.
- Drain and rinse the chickpeas.
2 Roast chickpeas
- On a baking tray, toss the chickpeas in the vegetable oil, smoked paprika and salt.
- Roast for 15 min until crispy.
- After 15 min, add the coconut flakes.
- Bake for 2 min further until toasted.
Tip! Keep an eye on the coconut and make sure it doesn't burn.
3 Fry base
- Meanwhile, heat a large pot over a medium heat with a drizzle of vegetable oil.
- Add the sweet potatoes and shallots with a pinch of salt.
- Cook for 5 min.
- Add the ginger garlic paste, curry powder, chilli flakes (spicy!) and turmeric.
- Cook for 2 min further.
4 Simmer
- Add the vegetable stock cube, measured water and coconut milk.
- Bring to a boil and cover with a lid.
- Reduce the heat to low.
- Simmer for 20 min.
5 Bake ciabatta
- Meanwhile, place the ciabattas in the oven for 10 min until golden and warm.
6 Serve
- Once ready, use a hand-held blender to blitz the soup until smooth.
- Season with salt and pepper as needed.
- Serve the Spiced Sweet Potato and Coconut Soup topped with Crispy Chickpeas.
- Garnish with coconut flakes and fresh coriander leaves.
- Serve with the warm ciabattas and vegan butter.
Tip! This soup freezes well, so make an extra batch and cook up the chickpeas and coconut fresh once ready to eat!
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