Spiced Moroccan Sweet Potato Soup
Recipe: #30593
October 10, 2018
Categories: Beans, Chickpeas/Garbanzo, Onions, Sweet Potato/Yam, Moroccan Oven Bake, No Eggs, Vegetarian, Vegetarian Dinner, more
"From one of our national supermarkets free monthly magazine, June 2018."
Ingredients
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 by Step Method
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
No special items needed.