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Kumara, pumpkin and chickpea soup

This slow cooker sweet potato, pumpkin and chickpea soup recipe, is an easy and healthy winter weeknight dinner, packed full of flavour, ready when you get home and don't feel like cooking.

Serves: 6

Time to make: 8 hrs

Total cost: $21.00 / $3.50 per serve

(at time of publication)

Ingredients

600g pumpkin, peeled, roughly chopped
2 cups golden kumarasweet-potatoX, 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 chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 teaspoons Moroccan seasoning

Instructions

1 Combine all ingredients in slow cooker. Set on low and cook for 8 hours.

2 Use a stick blender to blend mixture until smooth.

3 If preferred, serve with a sprinkle of chopped fresh flat-leaf parsley.

Nutrition Info (per serve)

Kilojoules 670kJ

Calories 160cal

Protein 6g

Total fat 2g

–Saturated fat 1g

Carbohydrates 25g

–Sugars 9g

Dietary fibre 8g

Sodium 380mg

Calcium 80mg

Iron 1.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.