Tuesday, 29 March 2016

Morrocan Sweet Potato Soup


I often have soup for my lunch when at work, it's usually from a tin or the local cafe, but when I'm feeling organised I have been known to make up a batch of soup to take in and re-heat.

This soup is one of my favourites. It's very spicy, filling and satisfying - perfect on a wet and windy work day!

Recipe - enough for 4 servings and freezes well

1 large onion - chopped
2 cloves garlic -roughly chopped
600g sweet potato - peeled and sliced
1 large red pepper - roughly chopped
1 celery stick - chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder ( half if you don't like it too hot)
600ml chicken or vegetable stock
300g tin chickpeas - drained
juice of a lemon
salt and pepper to taste

Heat a little olive oil in a large saucepan over a medium heat. Add the onions and garlic. Cook until they soften but don't burn - about 4 minutes - add the spices and continue to cook for a further minute. Add the sweet potato, the celery and the pepper. Cook for five minutes - stirring often.

Add the stock and bring to the boil, turn to a simmer, cover and cook for 20 minutes. Add the chickpeas and continue to cook for about 10 minutes or until everything is tender.

Blend soup to a smooth texture - do this in batches in a jug blender or with a stick blender in the pan.

Return to a medium heat, thin with a little water if needed, add a tablespoon of the lemon juice followed by salt and pepper.

If you are going to eat at home you can serve with croutons, spiced chickpeas, yogurt and parsley garnish. I don't bother with toppings when taking to work but a do take some bread to toast!




Have a great day - don't work too hard
Love Lizx

 Morrocan Sweet Potato Soup