

Sweet potato, pumpkin and chickpea soup
Ingredients
- 600g pumpkin, peeled, chopped
- 2 cups sweet potato/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
- 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
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Kilojoules 760kJ
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Protein 9g
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Total fat 2.2g
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–Saturated fat 1g
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Carbohydrates 26g
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–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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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