Sweet potato-peanut soup with chickpeas
Sweet potato-peanut soup with chickpeas
669kcal Per person
22g Protein
80g Carbs
29g Fat
24g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 2 tomatoes
- ½ pound sweet potato (227 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- 1 tablespoon peanut butter (20 g)
- 1 cube vegetable bouillon
- 1 ½ cup water (356 ml)
- 5 ounces chickpeas (140 g)
- 2 ounces bean sprouts (56 g)
Preparing this recipe
- Chop the onion, garlic and ginger finely. Dice the tomatoes. Peel the sweet potato and cut it into cubes.
- Heat the oil in a soup pot. Sauté the onion, garlic and ginger for a minute. Add the tomatoes, sweet potato cubes and Sriracha and cook for 2 minutes.
- Then add the peanut butter, bouillon cube and water to the pot. Stir everything well together. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes with the lid on the pot. Then puree the soup with an immersion blender until smooth.
- Meanwhile, rinse the chickpeas and bean sprouts in a colander under cold water. Add two-thirds of the chickpeas and bean sprouts to the soup and stir.
- Serve the soup in a large bowl and garnish with the remaining chickpeas and bean sprouts.
Requisites:
- Immersion blender
Tip van FitChef
Garnish the sweet potato-peanut soup with fresh cilantro and a slice of lime.
