Plate expectations! This week: Sweet potato and chickpea soup

Plate expectations! This week: Sweet potato and chickpea soup

Our in-house chef Denise Phillips cooks up her latest culinary treat….

Denise Phillips is a Jewish cook and author

Sweet potatoes and pureed chick peas have a magical way of producing a very ‘creamy’ texture together.  Topped with slightly spiced chick peas this makes a delicious healthy and vegan soup for the whole family.

Preparation Time: 10 minutes  Cooking Time:15 minutes Serves: 6 people


1 tablespoon olive oil

2 large red onions – peeled and roughly chopped

1 kg – (approx. 4 )  sweet potatoes  peeled and cubed

2 tablespoons dried coriander


2 tins 400g chick peas – drained and rinsed

1 1/2 litres vegetable stock

Salt and freshly ground black pepper – to taste

Garnish:  100g tinned chick peas – drained

Drizzle extra virgin olive oil, dried coriander

Sprigs of fresh coriander


  1. Heat the olive oil, onions, sweet potato and coriander in a large saucepan over medium high heat.
  2. Add the chick peas and stock.
  3. Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through.  Season to taste.
  4. Puree soup using a stick blender or liquidizer until smooth.
  5. Reheat before serving.
  6. For the garnish, place the chick peas on a tray lined with baking parchment paper.
  7. Drizzle over some extra virgin olive oil, dried coriander, sea salt and freshly ground black pepper.
  8. Roast for 20 minutes on 200° C/ 400° F/ Gas mark 6 for 20 minutes or until golden and crispy. Remove and set aside.
  9. Reheat soup when ready to serve and garnish with roasted chick peas.

Next Cookery class:  Thurs 9 Nov: Slimmers’ World Dining

Call 01923 836 456,


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