Smoky Sweet Potato Soup with Crispy Chickpeas
- Prep
- 10m
- Cook
- 45m
- Total
- 55m
Ingredients
For 4
- 500 g Squash, peeled and cubed, e.g. delica or kabocha
- 250 g Sweet potato, unpeeled weight
- 2 sprigs Rosemary, leaves only
- 1 Garlic bulb, halved horizontally
- 1 l Vegetable broth
- 4 tbsp Nutritional yeast
- 250 g Firm smoked tofu, drained
- 1–2 tbsp Extra virgin olive oil
- — Salt, to taste
- — Black pepper, to taste
- 250 g Cooked chickpeas
- 1–2 tsp Extra virgin olive oil
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 pinch Salt
- 1 pinch Black pepper
- — Chilli oil, to drizzle
- — Crispy chickpeas
- — Crusty Sourdough
Method
Notes
use a powerful blender for the silkiest result — otherwise the soup may stay slightly grainy.
🫙 Store the soup in the fridge for up to 4 days. Store the chickpeas in an airtight container outside the fridge.
❄️ Soup can be frozen, but cook chickpeas fresh for best texture.
Nutrition
Approximate, per serving.
| Calories | 412 kcal |
| Fat | 17 g |
| Carbohydrates | 37 g |
| Fibre | 9 g |
| Protein | 20 g |