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Broccoli-Sweet Potato Soup with roasted Chickpeas

Natascha
Prep Time 20 mins
Cook Time 30 mins
Course soup
Servings 4 servings

Ingredients
  

For the soup

  • about 210 g broccoli florets
  • 400 g sweet potato peeled
  • 800 ml water
  • salt

For the roasted chickpeas

  • 200 g chickpeas cooked and drained
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 tsp thyme dried or fresh, chopped
  • 3 tbsp olive oil

Instructions
 

For the soup

  • Peel the sweet potato and cut it into chunks
  • Put the broccoli, sweet potato, water and some salt into a pot and bring it to a boil
  • Let the soup simmer for about 20-25 min, until the vegetables are done
  • Take a hand blender and blend the soup until it is creamy
  • Salt to taste the soup if necessary

For the roasted chickpeas

  • Put the chickpeas together with the other ingredients into a bowl and mix very well
  • Put them in a pan and gently roast the chickpeas on a low heat