Spiced Sweet Potato and Coconut Soup

with Crispy Chickpeas

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vegan
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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes and shallots. Drain and rinse the chickpeas.

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2 Roast chickpeas

On a baking tray, toss the chickpeas in the vegetable oilsmoked paprika and salt. Roast for 15 min until crispy. After 15 min, add the coconut flakes and bake for 2 min further.

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3 Fry base

Meanwhile, heat a large soup pot over a medium heat with a drizzle of vegetable oil. Add the sweet potatoes and shallots with a pinch of salt and cook for 5 min. Add the ginger garlic pastecurry powder, chilli flakes (spicy!) and turmeric. Cook for 2 min further.

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4 Simmer

Add the stock cube, measured water and coconut milk. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20 min.

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5 Bake ciabatta

Meanwhile, place the ciabattas in the oven for 10 min until golden and warm. 

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6 Serve

Once ready, use a hand-held blender to blitz the soup until smooth. Season with salt and pepper as needed. Divide the soup among bowls, top with the crispy chickpeas and garnish with coconut flakes and fresh coriander leaves. Serve with the warm ciabattas and butter.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

This soup freezes well, so make an extra batch and cook up the chickpeas and coconut fresh once ready to eat!

This warming soup is packed with nutrients!

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 903 · Prot 25 · Carbs 117 · Fat 44

Dairy-Free

Ingredients

Number of people

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 1 Piece
Water 400 ML
Coconut milk 200 ML
Ciabatta 1 Piece
Black pepper 0.5 Tsp
Fresh coriander 15 Grams
Salted vegan butter 20 Grams

This warming soup is packed with nutrients!

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 903 · Prot 25 · Carbs 117 · Fat 44

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes and shallots. Drain and rinse the chickpeas.

photo

2 Roast chickpeas

On a baking tray, toss the chickpeas in the vegetable oilsmoked paprika and salt. Roast for 15 min until crispy. After 15 min, add the coconut flakes and bake for 2 min further.

photo

3 Fry base

Meanwhile, heat a large soup pot over a medium heat with a drizzle of vegetable oil. Add the sweet potatoes and shallots with a pinch of salt and cook for 5 min. Add the ginger garlic pastecurry powder, chilli flakes (spicy!) and turmeric. Cook for 2 min further.

photo

4 Simmer

Add the stock cube, measured water and coconut milk. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20 min.

photo

5 Bake ciabatta

Meanwhile, place the ciabattas in the oven for 10 min until golden and warm. 

photo

6 Serve

Once ready, use a hand-held blender to blitz the soup until smooth. Season with salt and pepper as needed. Divide the soup among bowls, top with the crispy chickpeas and garnish with coconut flakes and fresh coriander leaves. Serve with the warm ciabattas and butter.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

This soup freezes well, so make an extra batch and cook up the chickpeas and coconut fresh once ready to eat!

Ingredients

Number of people

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 1 Piece
Water 400 ML
Coconut milk 200 ML
Ciabatta 1 Piece
Black pepper 0.5 Tsp
Fresh coriander 15 Grams
Salted vegan butter 20 Grams
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