It seems that winter has decided to return – however temporary, but it calls for some body warming soup.
Try this delicious, healthy, nutritious version using sweet potatoes. I added shredded english spinach for extra nutrition.
Do try it!
2 tablespoons coconut oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chilli powder
600g orange sweet potato, peeled, diced
500g carrots, peeled, sliced
6 cups home made stock
300g can organic chickpeas drained and rinsed or use 300g dried and soaked (for 24 hours)
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for three minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for one minute. Add sweet potato and carrot. Cook, stirring often, for five minutes. Add stock, cover and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally until veges are soft.
Add chickpeas to soup and simmer, covered, for ten minutes or until chickpeas are tender.
Blend soup roughly. Season with full spectrum salt and pepper.
PS Dried chick peas soaked for 24 hours provide a delicious and nutritious snack.
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