This spicy, warming soup has a perfect variety of ingredients to help with overall health and wellbeing. Turmeric and ginger have anti-inflammatory properties and may support the immune system as well as sore, achy joints. Sweet potatoes are rich in beta-carotene, necessary to form vitamin A which is essential for eye health, digestion and the immune system. The chickpeas are a good source of protein. Eating protein with every meal, as well as eating complex carbohydrates such as vegetables helps sustain energy levels throughout the day. The soup can be made in batches and frozen.
Cook Time40mins
Total Time40mins
Servings: 4People
Ingredients
4sweet potatoespeeled and cubed
2tbspolive/coconut oilfor heating
1onionchopped
1clove of garliccrushed 8 minutes before cooking to benefit from its properties
2cmfreshly grated ginger
1tspturmeric powder
600mlvegetable stock/water
400gcooked chickpeasrinsed thoroughly
salt and pepperto taste
Optional topping
drizzleofextra virgin cold pressed olive oilor
1tspcoconut yoghurt
Instructions
Prepare the onion, garlic and ginger.
Sauté all 3 in the oil for 2 minutes.
Add sweet potatoes, turmeric and stock, and bring to the boil.
Simmer with lid on for 30 minutes. Add salt and black pepper to taste
When the potatoes are soft, pour into a blender and blend until smooth.
After blending add the chickpeas whole or you can blend if you prefer a thicker soup.
Top, and serve.
Notes
By Nutritional Therapist Natasha Alonzi, CNM Graduate.
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