This seasonal soup could not be easier to make, and requires very little attention during the prep stages. To get the most out of the flavours, we’re roasting the sweet potato and cauliflower before blending it to make this spiced sweet potato soup so the vegetables absorb all of that flavour while cooking. Finally, topped with some roasted chickpeas for some added crunch and some protein.
I made this soup as simple as possible, roasting the ingredients and then blending without a pan to watch means this recipe pretty much takes care of itself, it’s easy to make in advance, while multitasking, and perfect for midweek dinners or meal prep, while still providing three of your 5-a-day and 4 plant points.
Nutritional Information
This recipe serves 2-3. Each half recipe serving contains 411 calories, 14g protein and 16g fibre. You’ll also get the full recommended daily amount of vitamin A and C as well as 50% of your daily B5 and B6 and a third of your daily folate.
How to store and keep
Keep the soup refrigerated for up to five days and reheat either in a saucepan on low-medium heat for 5-7 minutes, stirring regularly, or reheat in a microwave safe container for 3-4 minutes, stirring halfway.
The chickpeas can be stored in an airtight container. They do not need refrigerating but use them within two days.
Shop: Immersion Blender
Spiced Sweet Potato Soup Recipe
Spiced cauliflower and sweet potato soup recipe with three of your 5-a-day and four plant points per serving.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly. Please check your stock cubes for any potential allergens.
Spiced Sweet Potato Soup Recipe
Spiced cauliflower and sweet potato soup recipe with three of your 5-a-day and four plant points per serving.
Course Soup
Keyword Spiced Sweet Potato Soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Calories 411 kcal
Ingredients
- 3 small sweet potatoes cubed
- 1 small cauliflower broken into florets
- 1 tbsp olive oil
- 1 tsp ground cumin
- ? tsp ground cumin
- ? tsp ground cinnamon
- ? tsp garam masala
- 4 cups vegetable stock
- 1 can chickpeas drained and rinsed
- 1 tsp tandoori masala
- Pinch of salt
Instructions
1.Preheat oven to 190°c and toss the sweet potato in ? tbsp olive oil, 1 tsp ground cumin and ? tsp of ground cinnamon. Place on a baking tray and transfer to the oven, cook for 35-40 minutes until cooked, softened, but remove before they get crispy.
2.Toss the cauliflower in the remaining oil, cumin and garam masala and transfer to a baking tray. At the same time, coat the chickpeas in the tandoori masala and sprinkle with a pinch of salt and place on another baking tray.
3.Cook both the cauliflower and the chickpeas in the oven alongside the sweet potato for the remaining 25 minutes of its cooking time.
4.When all ingredients are cooked, either transfer the cauliflower and sweet potato to a pan or a blender suitable for hot foods, add the stock and blend until smooth. Transfer to bowls and top with the roasted chickpeas.
5.Serve and enjoy!
