Spiced Moroccan Sweet Potato Soup

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From one of our national supermarkets free monthly magazine, June 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (363.7 g)
  • Calories 242.4
  • Total Fat - 7.8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 1.1 mg
  • Sodium - 38.8 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 9.1 g
  • Sugars - 5.3 g
  • Protein - 10 g
  • Calcium - 149.2 mg
  • Iron - 8.7 mg
  • Vitamin C - 38.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large saucepan over high heat and cook garlic and onion, stirring, for 5 minutes or until softened and then add cumin, coriander and 1 teaspoon paprika and cook, stirring for 1 minutes or until fragrant.

Step 2

Add potato, half of the chickpeas and 1 litre of water and bring to the boil and then simmer, uncovered, for 15 to 20 minutes or until potato is tender.

Step 3

Meanwhile, preheat oven to 220C.

Step 4

Place pepitas and remaining chickpeas on a baking paper lined tray and sprinkle with remaining paprika and bake for 10 minutes or until golden.

Step 5

Combine yoghurt and lime juice in a bowl.

Step 6

Using a stick blender, process soup until smooth.

Step 7

Serve topped with lime yoghurt, backed chickpeas, pepitas and coriander.

Tips & Variations


No special items needed.

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