Moroccan Sweet Potato Soup with Chickpea Croutons

Prep

15 min

Cook

30 mins

Serves

Method

Heat oil in a large pot and add leek, garlic and ginger. Sauté until soft.
Add harissa and turmeric and sauté for 1 minute.
Stir through sweet potato and stock. Bring mixture to the boil the reduce heat and simmer, covered, for about 15 minutes or until sweet potato is tender.
Place soup in blender and add oat milk. Puree until thick and creamy. Transfer back to pot to heat through.
Combine chickpea crouton ingredients in a bowl.
Place chickpeas on an oven tray, lined with baking paper and bake in a hot oven, 200°C, for 20-30 minutes, tossing every 5 minutes. Chickpea croutons will appear dry in texture and a deep golden colour when ready. Let cool.
Serve soup in a bowl topped with chickpea croutons and sprinkled with lemon zest. Serves 4.

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Made With

1 tablespoon olive oil 1 leek, finely sliced 4 cloves garlic, crushed 2 teaspoons fresh grated ginger 1 teaspoon harissa 1 teaspoon turmeric 1kg sweet potato, peeled & evenly chopped 2 cups vegetable stock 1 cup water 1 cup Alternative Dairy Co. Oat Milk Chickpea Croutons 425g can chickpeas, drained, rinsed and patted dry 1 teaspoon curry powder ½ teaspoon garlic powder ¼ teaspoon salt 2 teaspoons olive oil, extra