Madelaine
- Nov 23, 2022
- 2 min read

Sweet Potato and Squash Soup with Pan-roasted Chickpeas

I love soups, especially in the colder seasons: I cook at least one soup each week this time of the year. I think that a delicious, hot bowl of soup warms up both body and soul. And it is also aiding digestion and helps us stay hydrated. It is wonderful how such a simple dish can do so much for us! 🍲

So if you are looking for a super easy and super-speedy recipe, then you are on the right page! 😊 This Sweet Potato and Squash Soup with Pan-roasted Chickpeas is ready in no time. Perfect for mid-week cooking. It is a hearty soup, and it is packed with vitamins and plant-based protein goodness. But most importantly, it is a smooth, creamy and flavourful dish. The sweetness of the sweet potato is balanced by the subtleness of the winter squash. The blended chickpeas thicken the soup nicely, and the pan-roasted chickpeas provide a bit of crunchiness and texture. Enjoy! 😉

Sweet Potato and Squash Soup with Pan-roasted Chickpeas

PREP TIME: 10 min

TOTAL TIME: 30 min

SERVINGS: 4

INGREDIENTS

- 1 large sweet potato (about 550g)

- 1 small squash/pumpkin (about 220g)

- 1 can of chickpeas

- 2 cloves garlic

- 1 small shallot or any other onion

- 1 tsp rosemary, chopped

- ½ tsp ground coriander seeds

- ¼ tsp ground cumin

- 1 tsp veggie bouillon

- salt & pepper to taste

- 3 tbsp olive oil or veg oil

- 1 tsp French fries seasoning

DIRECTIONS

1. Wash, peel and dice all the vegetables, and transfer them into a large pot.

2. Add half of the chickpeas, saving the other half for roasting.

3. Sprinkle the veggies with the seasonings from the ingredients list, and drizzle with 2 tbsp of olive oil.

4. Add about 1.5 litres of water and cover the pot with the lid. Bring the soup to a boil and let it simmer.

5. Meanwhile, add the chickpeas you saved to a frying pan with the remaining olive oil and the French fries seasoning. Pan-roast the chickpeas for about 4-5min, stirring regularly.

6. Once the vegetables have softened, transfer the soup to a blender and blend until smooth.

7. Serve with pan-roasted chickpeas and fresh sourdough bread.