Kumara, pumpkin and chickpea soup
This slow cooker sweet potato ( kumara), 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 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
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.
Variations
Make it gluten free: Check seasoning is gluten free.
Check out all our soup recipes here, or see below for pumpkin soups:
Red lentil pumpkin and tomato soup
Nutrition Info (per serve)
-
Calories 160cal
-
Kilojoules 670kJ
-
Protein 6g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 9g
-
Dietary fibre 8g
-
Sodium 380mg
-
Calcium 80mg
-
Iron 1.5mg
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.
Photographer: Devin Hart
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
