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!
- 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
- Preheat your oven to 180 degrees Celsius
- Peal and cut the sweet potato into small chunks and place in the oven to roast for 40 minutes
- Whilst the roast potato is roasting, place a saucepan on the stove with the coconut oil.
- 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.
- Finely cut the celery and carrots and place in the saucepan with the onions and cook through for a further 3-4 minutes.
- Add the chopped garlic and cook for a further minute
- Add the cinnamon, cumin, coriander and cayenne pepper to the mixture and stir through. Add ¼ teaspoon sea salt.
- 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
- Whilst the broth is heating up, place the pancetta in a pan and cook until crispy. Set aside for presentation.
- 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.
- Add salt and pepper to taste. Blend again to your preferred consistency.
- 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!