Spinach, sweet potato and chickpea soup
- Prep Time10 min
- Cook Time30 min
- Perform Time15 min
- Total Time55 min
- Serving Size4
- Energy200 cal
Ingredients
- 2tsp olive oil
- 1 onion, peeled and diced
- 1 medium red pepper, cored, deseeded and chopped
- 2 large carrots, peeled and diced
- 2 garlic cloves, peeled and finely chopped
- 1/4tsp ground allspice
- ½ or 1 scotch bonnet chilli, deseeded and finely chopped – see Cook’s tip
- 1 medium pink-fleshed sweet potatoes, peeled and cut into chunks
- 1 tbsp fresh chopped thyme or 1tsp dried thyme
- 1 litre vegetable stock, made using low-salt stock cubes
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 125g baby spinach leaves
Method
Heat the oil in a large saucepan and fry the onion, red pepper and carrots over a medium heat for 4–5 minutes stirring occasionally until softened. Add the garlic, allspice and chilli and fry for 1–2 minutes stirring constantly.
Preparing the Salad
Stir in the sweet potato, thyme, vegetable stock and chopped tomatoes. Bring to the boil, cover and simmer over a low heat for 15 minutes until the sweet potatoes are tender.
Preparing the Salad
Stir in the chickpeas and baby spinach leaves and cook for 1–2 minutes until the spinach has just wilted and the chickpeas are warmed through. Season to taste with freshly ground black pepper.
Scotch bonnet chillies are readily available in supermarkets and packed full of flavour and heat! If you like spicy food, use a whole one – if not, use half. Wash your hands after preparing them. If you like a milder heat, replace with a red jalapeno chilli instead.
Nutrition Facts
- 4 servings per container
- Serving Size4
- Amount per serving
- Calories200
- % Daily Value*
- Total Fat5.6 g7.18%
- Total Carbohydrate26.5 g9.64%
- Dietary Fiber7.7 g27.5%
- Total Sugars8 g
- Protein7 g14%
- Salt0.5 g
- Fruit/Veg Portion1