Sweet potato and chickpea soup
- Serves: 6
- Cooking Time: 25 mins
- Course: Main Course
- Cuisine: Caribbean
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 leeks, trimmed, washed and roughly chopped (including dark green bits)
- 4 garlic cloves, crushed
- 1 tsp turmeric
- 3 large sweet potatoes (about 1.2kg in weight), peeled and roughly chopped
- 1 litre veg stock
- 1 x 400g tin chickpeas, drained
- 1 x 400g tin light coconut milk.
- Salt and pepper
- Fresh chopped coriander
Heat the olive oil in a large, heavy pan and sweat the onions, leeks, garlic, ginger and turmeric together over a medium heat for about five to seven minutes.
Add the chunks of sweet potato and the stock, bring to the boil and simmer until the potatoes are soft, but not falling apart. Blitz this mixture in a blender till smooth.
Add the drained chickpeas and the coconut milk, and heat through (add a second tin of chickpeas, if you like). If it’s too thick for your taste at this point, add some more water. Finally, season well, stir in some chopped fresh coriander and serve.