Creamy Sweet Potato Chickpea Soup (Easy One-Pot Recipe)

Ingredients

2 tablespoons extra virgin olive oil

1 medium onion

1 rib celery

3 cloves garlic

1 teaspoon ground cumin

1 teaspoon paprika

3 medium sweet potatoes

2 cans chickpeas

5 cups vegetable broth

1 teaspoon salt

1/2 - 1 cup half-and-half

1 - 2 tablespoons lemon juice

Note: For post surgery I switched to the Ultraprocessed high protein milk instead of half-and-half 

Directions:

1. Cook the base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium onion and 1 rib celery with a pinch of salt. Cook for 5 minutes, stirring, until soft. Add 3 cloves garlic (grated), 1 teaspoon ground cumin and 1 teaspoon paprika. Stir for 30 seconds, until fragrant.

2. Simmer the soup: Add 3 medium sweet potatoes (peeled and diced), 2 cans chickpeas (rinsed), 5 cups vegetable broth, 1 teaspoon salt, and black pepper. Cover, bring to a gentle boil, then lower the heat and simmer 20–25 minutes, until the sweet potatoes are very soft.

3. Blend until creamy: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If the soup is too thick, add a little more broth or water.

4. Finish and serve: Stir in ½ - 1 cup half-and-halfAdd 1 - 2 tablespoons lemon juice or apple cider vinegar to brighten the flavor.Serve warm with a drizzle of olive oil, black pepper, and optional parsley.

Original Recipe Source