Green veggie soup with chickpeas

Step 1/3

• 125 g sweet potatoes
• ½ onion
• 1 stalks celery
• ¼ leek
• 1 cloves garlic
• ½ tsp ginger (diced)
• 62½ g broccoli
• 10 g parsley
• 100 g canned chickpeas

• sieve
• peeler

Roughly chop sweet potato, onion, and celery into approx. 2 cm pieces. Thinly slice leek into rings. Peel and finely chop garlic and ginger. Remove stalk from broccoli and cut into small pieces. Coarsely chop parsley and set aside some for garnish. Rinse the chickpeas in a sieve and drain.

Step 2/3

• olive oil (for frying)
• salt
• pepper
• ¼ tsp chili flakes (for serving)
• ½ l vegetable broth

Heat olive oil in a large pot over medium heat. Add onions and leeks, and fry until translucent. Add garlic and ginger, fry briefly. Then add sweet potatoes, broccoli, and celery. Season with salt, pepper, and chili flakes. Fry for about 3 min. Add chickpeas and vegetable broth to the pot and stir to combine. Bring to a boil. Then cover the pot, let simmer over medium heat for about 10-12 min. or until the sweet potato is fork tender.

Step 3/3

• 40 g frozen peas
• 62½ g spinach
• ¼ lemon
• ¼ tsp chili flakes (for serving)
• coconut milk (for garnish)
• olive oil (for serving)
• salt
• pepper

• immersion blender

Add the frozen peas and fold spinach and parsley into the soup. Cover and let it simmer for approx. 1 min. more, or until the greens are wilted. Finely purée the contents of the pot with an immersion blender or a blender. Season with lemon juice, salt and pepper. Serve in deep plates and optionally drizzle with a dollop of coconut milk, olive oil and garnish with chili flakes.

Enjoy your meal!