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coconut chickpea sweet potato soup recipe

Coconut Chickpea Sweet Potato Soup

This coconut chickpea sweet potato soup is bursted with fragrance and is full of plant based protein. Enjoy this hearty soup for any meal of the day.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soups
Cuisine Asian inspired
Servings 5 servings
Calories 310 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • ½ pound sweet potato peeled and cut into ½ inch cubes
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 can chickpeas drained and rinsed (1 x 15oz can)
  • 2 cups vegetable broth 
  • 1 can full fat coconut milk (1 x 13.5oz can)
  • 1 tablespoon fish sauce 
  • salt to taste
  • ground pepper to taste

Instructions
 

  • Heat up the olive oil in a large saucepan. Cook the sweet potato and garlic together until fragrant.
  • Add in the bell pepper, chickpeas, vegetable broth, coconut milk and fish sauce and let simmer for about 10 minutes or until the sweet potato is soft.
  • Adjust with salt and pepper if necessary.

Notes

Canned coconut milk may be partially solidified especially when stored at a cooler temperature. The solid chunks melt quickly once they are in the hot soup, so you can pour in the entire can. 
Optional: garnish with cilantro leaves upon serving.

Nutrition

Serving: 1Calories: 310kcalCarbohydrates: 28gProtein: 7gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 698mgPotassium: 531mgFiber: 6gSugar: 6gVitamin A: 7395IUVitamin C: 33mgCalcium: 57mgIron: 4mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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