Get your kids to love a soup with this one!
WHAT YOU NEED
800g sweet potato
400g can of chickpeas
150g greek style or coconut yoghurt
8 cloves of garlic
4 vegetable stock cubes
2 Tablespoons of Extra Virgin Olive Oil
Salt and pepper (pink himalayan rock salt and peppercorns)
WHAT TO DO
Preheat oven to 220c. Line two oven trays with baking paper. Rinse and drain chickpea and pat dry.
Cut onion into wedges, keep skin on. Separate garlic cloves.
Put chickpeas, onion and garlic onto tray. Drizzle with a 1 tbs of olive oil and season with salt & pepper
Roast for 25mins.
Peel and cut sweet potato and carrots into chucks (2-3cm).
Place water, vegetable stock cubes, sweet potato and carrots into a large saucepan on medium-high heat and bring to the boil. Season with salt and pepper.
Reduce heat to simmer and cook for 20mins or until vegetables are softened.
Remove onion and garlic skin and add to soup in saucepan.
Roast chickpeas again for another 5-10mins.
Blend soup (with stick blender or processor) until smooth. Add extra boiling water for thinner consistency.
Serve topped with roasted chickpeas and some yoghurt to liking.