Spiced sweet potato & chickpea soup served with crispy pancetta

This soup is hearty, satisfying and packed full of spices to create a deep delicious flavour. I like making this soup with my home made chicken bone broth for an added extra depth of flavour! Best of all though – it is packed full of nutrients and only contains 388 calories per serve with a whopping 19 grams of protein and 12 grams of dietary fibre!

This bowl of goodness is my take on a winter healing soup! Give it a go, you won’t regret it!

If you want to learn more about the benefits of bone broth, head over to my earlier blog post – Bone Broth Wonders to find out all about them!

RECIPE

Serves 2

Ingredients –

  • 50 grams pancetta
  • 1 Onion, finely chopped
  • 1 garlic, finely chopped
  • 1 teaspoon coconut oil
  • 1 celery
  • 1 sweet pot
  • 200 grams chickpeas
  • 1 carrot
  • ½ tsp of each cinnamon, cumin and coriander
  • ¼ tsp cayenne
  • 400 ml chicken stock
  • Parsley to serve
  • Salt and pepper to season

Method –

  1. Preheat your oven to 180 degrees Celsius
  2. Peal and cut the sweet potato into small chunks and place in the oven to roast for 40 minutes
  3. Whilst the roast potato is roasting, place a saucepan on the stove with the coconut oil.
  4. Finely cut the onion and place in a the saucepan on a low heat. Start to sweat the onions making sure they don’t catch or burn. Approximately 5 minutes.
  5. Finely cut the celery and carrots and place in the saucepan with the onions and cook through for a further 3-4 minutes.
  6. Add the chopped garlic and cook for a further minute
  7. Add the cinnamon, cumin, coriander and cayenne pepper to the mixture and stir through. Add ¼ teaspoon sea salt.
  8. Add all the chicken stock and chickpeas to the saucepan. Stir through for a further 5 minutes. Then turn off and allow to cool a bit before blending
  9. Whilst the broth is heating up, place the pancetta in a pan and cook until crispy. Set aside for presentation.
  10. One sweet potato has cooked remove from the oven and place in a blender, add the broth mixture to the blender and blend until smooth. Make sure the heat has somewhere to escape so the heat pressure doesn’t explode in the blender.
  11. Add salt and pepper to taste. Blend again to your preferred consistency.
  12. Serve up the soup into two bowls, top with the crispy pancetta and parsley!

Don’t forget to tag me in your hearty soup creations!

Lucy XXX

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