Chunky sweet potato and sweet pepper soup. Delicious low-calorie soup made with sweet potatoes, sweet bell peppers, portobello mushrooms, kale, and chickpeas. Made simply in one pot in under an hour.
- 1 Tablespoon olive oil
- 1 red onion, chopped
- 4 celery stalks, diced
- 4 carrots, chopped
- 5 garlic cloves, minced
- 1 Tablespoon coriander seeds
- 1/4 teaspoon crushed red pepper
- stems of a basil bunch, chopped
- 3 sweet potatoes, chopped
- 3 portobello mushrooms, chopped
- 4 bell peppers, chopped
- 2 15 ounce cans of chickpeas
- 10 cups water
- 2 vegetable bullion cubes
- salt and pepper to taste
- 1/4 cup pepitas, toasted
- a handful of fresh basil, chiffonade"
In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Saute for 3 minutes.
Add the bell pepper, portobello mushrooms, garlic, chopped basil stems, coriander seeds, and crushed red pepper. Saute for 2 minutes.
Add the sweet potato, water, and vegetable bullion. Bring to a boil and reduce to a simmer.
In a bowl, mash 1 can of the chickpeas and leave the other can whole. Add to the soup.
When the sweet potatoes are cooked through, add the chopped kale and season taste with salt and pepper.
Serve in warmed bowls and garnish with toasted pepitas and fresh basil.