This warming and flavorful Sweet Potato Chickpea Soup is made with wholesome and nourishing ingredients. It is loaded with Vitamin A, protein and fiber! The crumbled tofu is an added bonus of texture and protein! A perfect cozy soup!
Bean soups have become popular over the past few years and for good reason. The nutritional value of beans, lentils and legumes are not something to ignore. When you hear about people who live a long healthy life and their diet consists of vegetables and legumes, you take notice.
This particular soup came together with a few ingredients chickpeas, sweet potatoes, carrots, kale, garlic and onion with some warming spices. The last minute I decided to add pan fried crispy crumbled tofu as a topping and I absolutely loved it for it’s added crunch and protein. The wholesome and delicious soup will be one of your favourite fall and winter soups!
We all look for those hearty, wholesome and delicious one-pot meals during those cold winter months. This maybe a soup but it checks off those boxes starting the warm spices that were inspired by my Hungarian background sweet paprika, ginger and coriander.
The recipe is rich in Vitamin A, more specifically beta-carotene to ward off seasonal flu by boosting our immune system and maintains healthy vision. Vitamin A also reduces the risk of cancer.
Must try this delicious fall/winter hearty soup with simple ingredients and big in flavours!
INGREDIENTS
- Extra virgin olive oil: recommend a good quality evoo
- Onion
- Garlic
- Ginger: I used fresh ginger or 1 teaspoon ginger powder can be substituted
- Spices: sweet paprika and coriander
- Sweet potatoes and carrots: adds an abundance of nutrients and sweet flavour
- Vegetable broth
- Chickpeas: I used canned chickpeas and other beans can be used
- Seasonings: Himalayan or sea salt and pepper
- Kale: or spinach can be substituted
- Tofu: extra firm is what I used for this recipe
- Garlic Powder
WHY MAKE THIS DELICIOUS SOUP
- a hearty and satisfying and fall/winter soup that only needs some crusty garlic sourdough bread
- flavoured with warm spices creating an absolutely delicious soup
- easy one-pot meal
- a wholesome and nutritious soup with many nutritional and medicinal benefits
- it freezes well, so make lots when you don’t have time to cook
HOW TO MAKE THIS RECIPE
In a Dutch oven or soup pot, over medium heat, add oil. Add onion and sauté for 3 minutes until softened, add garlic and ginger and sauté for 1 another minute. Stir in paprika and coriander.
Add sweet potatoes and carrots and sauté for 5 minutes. Add the vegetable broth, chickpeas, salt and pepper. Cook for 30 minutes over medium to low heat with lid partially on.
While the soup is cooking, add and mix together the crumbled tofu, paprika, garlic powder and 1/2 tablespoon of olive oil in a soup bowl. Heat the remaining 1/2 tablespoon of olive oil over medium heat using a small fry pan, then add the tofu and cook for about 10 minutes until the tofu is crispy. Some liquid will release while cooking. Stir occasionally and once crispy, remove and set aside.
Once the vegetables are tender, transfer half of the soup into a blender or use a hand emulsifier and puree until smooth. Return to the soup pot and add kale and cook for another 2-3 minutes. Adjust the seasonings at this point.
SUGGESTIONS AND TIPS
Often times you will see I used organic produce and ingredients and it is my personal choice. There are times when organic produce or products are not available or too expensive. I completely understand, it happens to me too. If all possible to avoid pesticides is to purchase organic and if not, I recommend washing and soaking with sea salt or baking soda.
This soup will thicken once it is refrigerated. I suggest to add about 1/2 cup of water to slightly thin out when warming it up.
The serving size says 4 serves and I find it gives me a generous 3 serves for a meal and 4 as a lunch or appetizer.
Enjoy this delicious soup as it is with crusty garlic sourdough bread. The option is to add the pan fried crumbled tofu for added texture and protein. Enjoy!!
STORE the delicious soup in the refrigerator for up to 3-4 days in an airtight container. To freeze this soup, use appropriate container to freeze this soup for up to 3 months.
DID YOU MAKE THIS DELICIOUS SOUP….
Don’t forget to rate and comment….I would appreciate your feedback and any suggestions.
Sweet Potato and Chickpea Soup with Crumbled Tofu
Equipment
- Dutch oven or medium-large sauce pot
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp sweet paprika
- 1 tsp coriander
- 3 medium sweet potatoes, peeled and cut into 1 inch cubes
- 2 carrots, diced
- 4 cups vegetable broth
- 1-15 oz can organic chickpeas, drain and rinsed
- 1 tsp Himalayan or sea salt
- 1/4 tsp pepper
- 2 cups kale, remove from stem, roughly chopped
- 1/2 cup tofu, crumbled
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1 tbsp extra virgin olive oil
Instructions
- In a Dutch oven or soup pot, over medium heat, add oil. Add onion and sauté for 3 minutes until softened, add garlic and ginger and sauté for 1 another minute. Stir in paprika and coriander.
- Add sweet potatoes and carrots and sauté for 5 minutes. Add the vegetable broth, chickpeas, salt and pepper. Cook for 30 minutes over medium to low heat with lid partially on.
- While the soup is cooking, add and mix together the crumbled tofu, paprika, garlic powder and 1/2 tablespoon of olive oil in a soup bowl. Heat the remaining 1/2 tablespoon of olive oil over medium heat using a small fry pan, then add the tofu and cook for about 10 minutes until the tofu is crispy. Some liquid will release while cooking. Stir occasionally and once crispy, remove and set aside.
- Once the vegetables are tender, transfer half of the soup into a blender or use a hand emulsifier and puree until smooth. Return to the soup pot and add kale and cook for another 2-3 minutes. Adjust the seasonings at this point.
- Serve the soup while hot and top with the crumbled tofu. Enjoy!!
