Okay people, winter has arrived. That means it’s serious soup on the couch wearing trackies and binge-watching bad TV weather. So far, this is my favourite soup creation this season.
It’s just one recipe from my recipe book, Feed Yo’Self Well. It’s jam-packed with awesome, easy-to-make meals that’ll have even the busiest and laziest of us becoming guns in the kitchen.
This soup is absolutely perfect for freezing. I regularly cook up a big pot and batch freeze in plastic containers for the days there’s no food in the house or I can’t be bothered cooking.
First things first: whack this on . . .
- 1/4 kent pumpkin
- 1 medium purple sweet potato
- 400g can diced tomatoes
- 2 tsp minced garlic
- 1 can chickpeas, drained
- 2 tsp crushed chilli
- 1 tsp each cumin
- 1 tsp cinnamon
- 1 onion, diced
- 1L chicken stock
Preheat your oven to 180 degrees. Peel the pumpkin and sweet potato and cut into even-sized chunks. Drizzle with a little olive oil, then bake for 30-40 minutes, or until soft.
Meanwhile, brown the diced onion and garlic until soft. Add the chickpeas, chilli, cinnamon and cumin and cook a few minutes’ more. Now add the tomatoes and simmer.
Once the pumpkin and sweet potato are cooked, transfer them and the chickpea/tomato mixture into a blender or food processor. Slowly turn up the dial until it’s well combined, but still chunky.
Now, in parts, add the chicken stock. If you add it all at once your blender will lose its shit! Blend until smooth, or keep it chunky if you’d prefer.