Chickpea Puree Soup with Sweet Potatoes Recipe
A pleasant and light mashed soup with an Asian flavor. Very aromatic, spicy, with a slight edge.
Ingredients
Instructions
  1. Prepare everything for the soup. In the ingredients, chickpeas are indicated already boiled, in the volume of one glass.
  2. Cut the onion, garlic and celery into pieces and fry in vegetable oil until soft. I fry immediately in a saucepan, where the soup will be cooked.
  3. Add the sweet potatoes, cut into cubes and fry for another 3-5 minutes.
  4. Chickpeas for soup should be cooked in advance. By the way, the amount of chickpeas in the soup depends on your desire, if you want it thicker, then put more.
  5. Pour water or vegetable broth into a saucepan. Bring to a boil and cook until the sweet potatoes are soft.
  6. Add the boiled chickpeas to the pan and bring to a boil.
  7. Mash the cumin and coriander lightly. Add spices to the soup. Add salt and pepper to taste.
  8. Grind with a blender until smooth.
  9. When serving, drizzle with olive oil and sprinkle with parsley.
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