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Sweet potato, pumpkin and chickpea soup
This slow cooker soup recipe is an easy and healthy winter weeknight dinner! Packed full of flavour, it will be ready when you get home and don't feel like cooking.
Serves: 6
Time to make: 8 hrs 15 mins
Hands-on time: 15 mins
Ingredients
- 600g pumpkin, peeled, chopped
- 2 cups sweet potato/golden kumara, peeled, chopped
- 1 red onion, chopped
- 1 cup chopped celery
- 2 carrots, chopped
- 1 green capsicum, chopped
- 2 sprigs fresh oregano
- 6 cups water
- 400g can no-added-salt chickpeas, drained, rinsed
- 2 teaspoons Moroccan seasoning
- 3 tablespoons low-fat plain yoghurt, to serve
- flat-leaf parsley (optional)
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Instructions
1 Combine all ingredients except yoghurt and parsley in slow cooker. Cook on low for 8 hours.
2 Use a stick blender to blend mixture until smooth.
3 To serve, divide among six bowls. If preferred, top with a dollop of yoghurt and a sprinkle of chopped fresh flat-leaf parsley.
HFG tip
Moroccan seasoning is a handy spice-rack staple you can make or buy. Sprinkle it over meat or vegies before roasting or grilling for a simple flavour boost.
Nutrition Info (per serve)
-
Calories 181cal
-
Kilojoules 760kJ
-
Protein 9g
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Total fat 2.2g
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–Saturated fat 1g
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Carbohydrates 26g
-
–Sugars 12.4g
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Dietary fibre 9.4g
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Sodium 318mg
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Calcium 123mg
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Iron 2.4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
