Mediterranean Sweet Potato Soup

by Safura on in Recipes
Print
Mediterranean Sweet Potato Soup
Perfect soup for Fall or cooler nights, make ahead and freeze for later use.
Ingredients
  • 1 chopped sweet potato or butternut squash cooked in microwave
  • 2 handfuls fresh snap beans
  • 3 lbs tomatoes diced
  • 1/4 cup veggie broth
  • 4 cloves garlic
  • 1 onion chopped
  • 1 tablespoon garam masala
  • 1 tbsp turmeric
  • 2 grinds pepper
  • 2 tsp lemon juice
  • 2 carrots
  • 1 tbsp whole cumin
  • 1 can chickpeas and 1 can organic chopped tomato
  • 2 cups water
  • 2 big handfuls fresh cilantro
Instructions

  1. Sauté onion in 2 tablespoon of water, garlic, and spices in broth until onion turns translucent. Add in 2 cups water and chopped tomatoes. Let break down some on medium high heat.

    Add in carrots, snap beans, and potato and let cook until carrot is al dente, then add in chickpeas and pepper. Simmer until thickened. Check veggies for doneness. Add in cilantro and keep cooking until veggies have broken down more. Sweet potato should be falling apart. Serve over organic brown rice. Enjoy!