Slow-cooked sweet potato soup recipe full of spice
This rich, slow-cooked soup made from delicious sweet potatoes is chock-full of Moroccan flavours.
The marvellous slow cooker not only offers the benefit of set-and-forget meal prep, it’s also energy efficient and the single pot makes washing up a breeze. In our time-poor daily lives, anything that helps us claw back a little quality time is heaven sent! Whether we use it to make a stew, soup or even a whole roast chicken, there is always enough room in the kitchen cupboards for this appliance.
This rich, slow-cooked soup, served with spiced chickpeas for added crunch, is chock-full of Moroccan flavours, such as cumin, harissa and paprika.
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RECIPE: Slow-cooked sweet potato soup with harissa
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Moroccan spice mix
- 2 brown onions, finely chopped
- 3 large garlic cloves, crushed
- 285g jar roasted red peppers, rinsed, drained, halved
- 1-2 teaspoons harissa paste
- 2 large (about 800g) sweet potatoes, peeled and cut into 5cm pieces
- 3 large carrots, peeled, cut into 5cm pieces
- 1 litre (4 cups) gluten-free vegetable stock
- 400g can chickpeas, rinsed, drained
- 1 teaspoon honey
- Greek-style yoghurt and baby coriander leaves (optional), to serve
- Spiced chickpeas
- 2 teaspoons extra virgin olive oil 400g can chickpeas, rinsed, drained, patted dry
- 2-3 tablespoons pepitas
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Method
- Heat the oil in a large frying pan over medium heat. Add Moroccan spice mix. Cook, stirring, for 30 seconds or until aromatic. Add the onion. Cook, stirring, for 3-4 minutes or until softened. Add the garlic, peppers and harissa. Cook, stirring, for 2 minutes or until aromatic. Transfer to a slow cooker. Wipe frying pan clean with paper towel and set aside.
- Add the sweet potato, carrot, stock, chickpeas and honey to the slow cooker. Season with pepper. Stir to combine. Cover and cook on low for 6-8 hours or until vegetables are tender. Use a stick blender to blend soup until smooth, stirring in 250ml (1 cup) water if too thick. Season.
- Meanwhile, to make the spiced chickpeas, heat the oil in the frying pan over medium-high heat. Add the chickpeas, pepitas, cumin and paprika. Cook, shaking pan occasionally, for 6-10 minutes or until crisp. Season.
- Divide soup among bowls. Top with yoghurt and chickpea mixture. Season and scatter with coriander.
- Note: This recipe can also be done on the stovetop. Simply use a large saucepan and skip the step to transfer to a slow-cooker. Cook for 30-40 minutes at a simmer until vegetables are softened. Serves 6
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This is an edited extract from The Kitchen Appliance Cookbook by taste.com.au (HarperCollins, $49.99).