This bowl of goodness was created for Ma and Pa Socratous. On a recent trip up north they ate something similar and have been trying to find a recipe for it ever since. With no such luck I decided to write one for them based on what I know: that it had sweet potato, chickpeas, spinach and a generous amount of cumin. And that they both loved it. (I can only hope that this soup does the original one justice, as it is pretty rare for my folks to like the same thing!)
With its natural sweetness and creamy texture sweet potato makes a fantastic base for soups. And it works incredibly well with the rest of these ingredients creating a hearty yet wholesome soup, with a North African/ Middle Eastern feel. It’s wheat/ gluten and dairy free, and a great fertility boosting dish. Heck its a great everything boosting dish!
If you like your soup a little chunky, try mashing it with a potato masher, or only blitzing it a little.
SWEET POTATO, CHICKPEA AND SPINACH SOUP
Serves 6
- 2 onions, peeled and chopped
- 4 cloves of garlic, peeled and sliced
- Olive oil
- 1.5 teaspoons of ground cumin
- 1 teaspoon ground coriander
- 1/2 – 1 green chilli, deseeded and finely sliced
- A tin of chickpeas, drained
- A tin of reduced fat coconut milk
- 800ml vegetable stock
- Around 800g sweet potatoes, peeled and chopped
- 150g spinach, washed well
- A handful of coriander, washed
- A juicy lemon
- Sea salt and freshly ground black pepper
Place a large non-stick saucepan on a medium-low heat and add a lug of olive oil. Add the onion and garlic and saute for around 10 – 12 minutes until soft and sticky, but not coloured. Add the cumin, coriander and chilli and fry for a further 3-4 minutes. Pour in the stock and coconut milk, and add the chickpeas and chopped sweet potatoes. Gently bring everything to the boil, season well, then reduce to a simmer and cover. Cook for around 15 minutes, or until your potatoes are soft and completely cooked through. Add the spinach and coriander and cook for a couple more minutes. Remove the pan from the heat and using a stick blender, blitz the soup until smooth. If the soup is a little on the thick side add a little more stock or water until you get to the texture and thickness that you like. Squeeze in the lemon juice and stir through. Taste and adjust the seasoning, then serve.
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