It is cold, bone chilling cold here in Cincinnati. When it is cold, I crave soup and salad. And when I want soup I like texture. This soup gives me everything I want plus fiber, carbs, and can satisfy the entire family. Give a try and let me know your thoughts!
Sweet Potato Chickpea Soup
1 cup vegetable broth
2 cups sweet potato or yams – cut in chunks
1 cup chickpeas
1 stalk celery with the leaves
1 tablespoon Braggs Amino
1 tablespoon red wine vinegar
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon ginger minced *optional
Dash of chopped cilantro
Dash of salt to taste (I love salt so I use a couple dashes)
Dash of hot sauce (I like Tabasco on this one)
Instructions: Combine vegetable broth, sweet potatoes, chickpeas, celery, Braggs, red wine vinegar, curry powder, garlic powder, and ginger in a skillet or saucepan fitted with tight-fitting lid. Bring to a boil and simmer with lid on until sweet potatoes are just tender, about 10 minutes. Stir occasionally. Fold in cilantro and season with sea salt.
Good Eats Tip$
Grab a rotisserie chicken or add chorizo.
In a hurry – use precut veggies! $ Buy veggies and prep yourself, as soon as you get home from the grocery! Turn on some music! Save the rest of the chickpeas from the can and top your salad with them! NO worries if you are not serving a crowd, when the soup is finished portion into a mason jar and seal the lid while it is steaming hot, and then refrigerate when cool.