Sweet Potato and Red Pepper Soup with Chickpea Croutons

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This soup is an absolute staple in our household. It’s super yummy, quick and easy to make and if you make double the portion, you will have enough for tomorrow’s lunch or dinner, too. You can ‘upgrade’ your meal to make it more balanced with chickpea croutons, as suggested in the recipe, or alternatively, if you are short in time, get some sprouts from the supermarket (or make your own) to improve the nutrient value of the meal and get some proteins in.

Sweet potato and red pepper soup with chickpea croutons

  • Servings: 2
  • Difficulty: easy
  • Print

Vegetarian, vegan, dairy-free, soy-free, gluten-free, nut-free.

Go wild when it comes to toppings and don’t feel restricted by my suggestions. In the picture I have actually added a ‘grain ball’ of buckwheat to the soup that I had left over. There are no borders to your fantasy here: if you know that you need more than just a light soup to make it to your next meal, make it more substantial by adding appropriate toppings! And most importantly, enjoy!!!


    For the soup:

  • 2 tbsp coconut oil
  • 2 medium sweet potatoes, cut into chunks
  • 1 large onion, peeled and cut into chunks
  • 1 large red pepper, core removed and cut into chunks
  • ~ 500 mL hot vegetable broth
  • Natural salt, to taste
  • Freshly ground pepper, to taste
  • Fresh herbs such as parsley, chopped (optional)

    For the croutons:

  • 1 jar of pre-cooked chickpeas, drained and rinsed
  • ½ tbsp coconut oil, molten
  • Natural salt, to taste
  • ¼ – ½ tsp cayenne pepper


  1. For the soup, heat up the coconut oil in a large pan until molten. Then add in the sweet potato, onion and red pepper chunks and sweat the vegetables for about 5 minutes, stirring regularly.
  2. Pour the vegetable broth to the vegetables: the fluid should cover all vegetables with a few vegetable corners peaking above the fluid level, so adjust fluid accordingly. If you need more fluid, just add extra hot water. Bring to a boil, then reduce to a simmer for 20-25 minutes until all vegetables are cooked. Leave to cool slightly, then puree in a blender and season with salt and pepper.
  3. Whilst the soup is cooking, prepare the chickpea croutons, pre-heat the oven to 200° C. Add some parchment paper on a baking tray.
  4. Pad the chickpeas dry with a clean tea towel, then add them into a bowl. Mix with the spices and the coconut oil, then evenly distribute the chickpeas onto a baking tray and bake for about 30-35 minutes until crispy. Turn them over after about half the baking time.
  5. Serve the soup with chickpea croutons on the side or on top and with fresh herbs.


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