Sweet Potato & Lentil Soup

I found this in last month’s Vegetarian Times. I love love this this mag. Thank’s Megs for the subscription…..

Italian Chickpea Soup

Ingredients

• 4 cups low sodium veg broth
• 1 medium onion ( I used one leek – while parts), chopped
• 3 cloves of garlic, minced
• 1 small bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 2 (19 oz) cans of chickpeas, rinsed and drained (about 4 cups)
• 2 large sweet potatoes, peeled and chopped into cubes
• 1 stalk of celery, finely diced (1/2 cup)
• 1 Tbsp of Dijon mustard
• 1/3 cup chopped fresh parsley (which we just happen to have rescued from the frost and keep in a pot in our kitchen)

Directions:

Saute leeks, celery and garlic in a bit of olive oil, added herbs and spices and saute for a few more minutes, then added chickpeas, sweet potatoes, mustard, stock and 3 cups of water.
Bring to a boil, then reduce to a simmer until vegetables are very soft.
Using a potato masher, puree the soup (at least the vegetables). The chickpeas will remain mostly whole.
Season with salt and pepper to taste and fresh parsley.

Trish

Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!