Description
A comforting and hearty chickpea and sweet potato soup, perfect for chilly days.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small sweet potato, diced
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 Tbsp fresh thyme (or ½ tsp dried)
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- 1 (15 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 Tbsp fresh squeezed lemon juice (juice of ½ a lemon)
- kosher salt (to taste)
- ¼ tsp black pepper
- handful spinach
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrot, celery, and sweet potato. Heat, stirring frequently for about 8 minutes or until the potatoes start to soften.
- Add the chickpeas, fresh thyme, and spices to the pot and stir for 1-2 minutes. Then add the vegetable broth and crushed tomato and bring the pot to a boil. Let it boil for about 5 minutes and then lower the heat.
- Cover and let simmer for about 20 minutes. The cooking time will vary but it’s done cooking when the chickpeas, carrots, and celery are tender.
- Turn off heat. Remove 1-2 cups of the soup and blend it. Add it back to the pot. Alternatively, you can blend it to your desired thickness with an immersion blender. While soup is still hot, squeeze half a lemon in and add a handful of spinach (optional).
Notes
- This soup can be stored in an airtight container in the refrigerator for up to 5 days.
- Great for meal prep!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg