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two bowls of spiced sweet potato soup topped with chickpeas

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
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ¼ 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 ½ tbsp olive oil, 1 tsp ground cumin and ½ 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!