Recipe
Ingredients
A little chenin-blanc to enjoy while you cook
A couple of peeled carrots
An onion (cut in half)
Peeled sweet potato
1 tin of chickpeas (rinsed)
A bunch of coriander
One large fresh garlic clove
2 tablespoons of sweet chili
1 teaspoon of garam masala spice
2 pieces of cinnamon stick (or one stick broken in half)
Some light soya sauce
600mls of vegetable stock
250mls of low fat milk
Instructions
Cut carrots in half longways and into blocks of similar size to the chickpeas
Cut onion into chick pea sized cubes
Chop up your garlic
Cut up your sweet potato into blocks
Watch video for sneaky cutting tricks
Get a nice big pot and pre-heat on a medium heat
Drizzle some oil into the pot
Pour all your veggies into the pot along with a nob of butter
Sweat your vegetables for 10-15 minutes to release the flavour
Season to taste
Add in the tinned cooked chick peas, garlic, gara masala and cinnamon
Cook for 5 minutes more
Add vegetable stock - just cover the veggies - don't drown them
Cook some more on a high heat for 15 minutes - don't let it burn
Add water if needed
Add milk, sweet chili and some shakes of light soya sauce
Chop up coriander and add to the pot as well
Season to taste
Remove cinnamon sticks
Blend some of your soup - not all of it
Add the blended soup back into the pot
Back on the heat and stir it all in
Plate and serve with lightly toasted wholewheat bread