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Roasted pepper and sweet potato soup with chickpeas

This roasted pepper and sweet potato soup with chickpeas is a vegan, healthy yet hearty soup, perfect on cold days or if you need to boost your immune system. Serve it with wholesome bread or scone.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 yellow bell peppers
  • 3 sweet potatoes
  • 2 onions
  • 3 cloves of garlic
  • 1 chilli optional
  • 2 Tbsp Olive oil
  • 1 tsp oregano
  • 1 tin of chickpeas
  • About 5000 ml vegetable stock
  • 1 handful fresh coriander leaves

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the potatoes and bell peppers in half, the onion into wedges.
  3. Put them in a roasting tray together with the garlic cloves and chilli, if used. Scatter the marjoram on top and drizzle with oil. Combine them well, then put the tray in the oven for about 25-30 minutes, until the veggies get tender.
  4. Take the tray out, let the vegetables cool a bit, the remove their skin. Put the vegetable flesh and cooking jus in a saucepan. Add the stock and, using a stick-blender, process until you get a thick, creamy texture.
  5. Add the chickpeas and the curry powder, then bring to the boil. Add more stock if it’s too thick.
  6. Add the coriander leaves and blitz again for a few seconds to create a more textured effect.