Smoky Paprika & Sweet Potato Soup With Chickpeas & Prosciutto
August 11, 2018
"From our Saturday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (109.4 g)
- Calories 92.7
- Total Fat - 4.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 3 mg
- Sodium - 94.4 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 2.5 g
- Sugars - 6.3 g
- Protein - 2.5 g
- Calcium - 44.8 mg
- Iron - 0.8 mg
- Vitamin C - 24.7 mg
- Thiamin - 0.1 mg
Heat oil in a large saucepan over medium heat and add onion and garlic and then reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until the onion softens.
Add paprika and harissa and cook, stirring, for 30 seconds and then add sweet potato and stir to combine and and then add combined stock cube (or powder) and hot water, cover and bring to a simmer over a high heat and then reduce heat to low and cook, stirring occasionally for 25 minutes or until sweet potato is very tender.
Set as ide for 10 minutes to cool slightly and then transfer to a food processor or blender and process (in batches, if necessary) until smooth (alternatively leave in pot and use a stick blender),
If using a processor or blender return soup to pan and cook, stirring over a low heat until heated through.
Meanwhile, preheat grill/broiler on medium.
Line an oven tray with foil; spray prosciutto with cooking spray and arrange on the prepared tray and transfer to grill/broiler and cook for 4 to 5 minutes or until prosciutto starts to darken and crisp and then set aside to cool and then break into pieces.
Divide soup between bowls and top with the prosciutto and chickpeas and sprinkle with pepper and serve.
Tips & Variations
No special items needed.