Winter might mean putting on extra layers, taking longer to get ready in the morning because of everyone looking for their gloves and extra time to defrost the car, but it also means having the opportunity to make delicious soups – warming, nutritious and tasty – who said winter was all bad?!
This sweet potato and ginger soup contains delicious sweet potatoes, which contain many nutrients including potassium, vitamin C, B6 and carotenes. Although they taste very sweet, they may help stabilise blood sugar levels. The chickpeas in this soup are a great source of protein and the ginger gives the soup warmness and depth. Ginger has many health benefits and may be supportive for digestive health as well as being a traditional remedy for nausea. Ginger has anti-inflammatory properties and may be helpful for people with inflammatory conditions, such as arthritis.
Sweet potato and ginger soup
1 tablespoon olive oil
2 onions, chopped
1 thumb of fresh ginger, finely chopped
4 sweet potatoes, peeled and chopped
400g tin chickpeas
2 pints water
Salt and pepper to taste
Heat olive oil in large pan. Add onion and ginger and cook on medium heat for 10 minutes
Add sweet potato and continue to cook for 5 more minutes.
Add chickpeas and water.
Bring to boil, then cover and cook gently for 30 minutes until everything is soft.
Blend and serve.