Vegetable soup

Chickpea, sweet potato and ginger soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 4 people


  • 1 brown onion finely chopped
  • 0.25 celery whole head finely diced
  • 2 teaspoons minced ginger
  • 2 garlic clove crushed
  • 1 fresh red chilli deseeded, finely chopped
  • 500 g sweet potatoe peeled, chopped
  • 600 g pumpkin peeled, deseeded, chopped
  • 1 canned chickpeas rinsed, drained
  • 2 cups reduced-salt vegetable stock
  • 20 g pepitas/pumpkin seeds 1 tbsp lightly toasted
  • 20 g shredded coconut 1 tbsp lightly toasted
  • lime wedge to serve


  • Heat the oil in a large saucepan on medium-high heat. Cook onion and celery, stirring, for 5 minutes, or until soft. Add the ginger, garlic and chilli and cook, stirring, for about 1 minute.
  • Add the sweet potato, pumpkin, chickpeas, stock and 2 cups of water, and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender. Set aside to cool slightly.
  • Blend soup in batches until smooth. Return to clean saucepan and heat over medium heat until hot. Season with cracked black pepper. Sprinkle with pepitas and coconut, and serve with a wedge of lime.
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