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Roasted tomato and sweet potato soup with chickpeas

This roasted tomato and sweet potato soup with chickpeas is filling, healthy and very warming on cold, winter days. I used cherry tomatoes on the vine, but normal tomatoes would work too. Serve it with crusty, wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 packs of cherry tomatoes on the vine
  • 2 medium sweet potatoes
  • 4 shallots onion
  • 4 cloves of garlic
  • 2 Tbsp olive oil
  • 4 sprigs of thyme
  • 1 tin of chickpeas 400 ml, drained
  • Approx 500 ml water
  • 1 Knorr Paprika & Sundried Tomato Stock Pot
  • 1 handful coriander or flat parsley leaves

Method
 

  1. Preheat the oven on to 180°C.
  2. Peel the sweet potatoes and cut them into 3 cm chunks.
  3. Put the tomatoes, still on the vine, in a large roasting dish.
  4. Cut the onion in half. Tuck these between the tomatoes together with the sweet potatoes and garlic cloves.
  5. Scatter the thyme leaves, then drizzle the oil over the vegetables. Season with sea salt and freshly ground black pepper.
  6. Roast for 15-20 minutes, or until they soften and the tomatoes have started to burst.
  7. Transfer the roasted vegetables and jus into a pan. Discard any burnt onion & tomato skin together with the garlic skin and tomato vine. Add the garlic flesh to the pan.
  8. Add the stock pot and about 500 ml water. Bring to the boil. Add half of the drained chickpeas, and cook for another couple of minutes. Turn off the heat, and (using a stick blender) process the stew until you get a textured or smooth soup (whichever you prefer). Add more water or stock if the soup is too thick.
  9. Add the chopped herbs and the remaining chickpeas and warm it up.
  10. Serve warm.