Chunky Sweet Potato and Sweet Pepper Soup
Servings: 8 people
Calories: 120kcal
Ingredients
- 1 Tablespoon olive oil
- 1 red onion chopped
- 4 celery stalks diced
- 4 carrots chopped
- 5 garlic cloves minced
- 1 Tablespoon coriander seeds
- 1/4 teaspoon crushed red pepper
- stems of a basil bunch chopped
- 3 sweet potatoes chopped
- 3 portobello mushrooms chopped
- 4 bell peppers chopped
- 2 15 ounce cans of chickpeas
- 10 cups water
- 2 vegetable bullion cubes
- salt and pepper to taste
- 1/4 cup pepitas toasted
- a handful of fresh basil chiffonade
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Saute for 3 minutes.
- Add the bell pepper, portobello mushrooms, garlic, chopped basil stems, coriander seeds, and crushed red pepper. Saute for 2 minutes.
- Add the sweet potato, water, and vegetable bullion. Bring to a boil and reduce to a simmer.
- In a bowl, mash 1 can of the chickpeas and leave the other can whole. Add to the soup.
- When the sweet potatoes are cooked through, add the chopped kale and season taste with salt and pepper.
- Serve in warmed bowls and garnish with toasted pepitas and fresh basil.
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Sodium: 243mg | Potassium: 558mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13900IU | Vitamin C: 80.7mg | Calcium: 49mg | Iron: 1.1mg