Sweet Potato, Zucchini, Carrot & Tomato Soup with Chickpeas


  • 1 cup diced brown onion
  • 2 cups sweet potato cubes, peeled, cut into 1cm cubes
  • 1 ½ cups chopped zucchini pieces
  • 1 cup chopped carrot pieces
  • 1 X 400g tin diced tomatoes
  • 1 ½ cups cooked chickpeas
  • 4 cups water
  • ½ cup short cut angel hair pasta (optional)
  • 1 ½ tablespoon olive oil
  • 2-3 teaspoons of Spicy Coriander & Cumin Soup Seasoning per serve
  • Salt & pepper to taste

Ready In

35 min



Nutritional Facts

    How To Cook :

    Step 1

    Heat the oil in a saucepan and add the onion. Sauté for 3 minutes.

    Step 2

    Add the carrot and zucchini and sauté for 2 minutes.

    Step 3

    Add the sweet potato, chickpeas, diced tomatoes, and water. Season with salt and pepper and bring to the boil. Reduce heat to simmer and cover with a lid for 20 minutes or until vegetables are tender.

    Step 4

    During the last 3 minutes, add the angel hair pasta (if desired). Season to taste.

    Step 5

    Recommendation: Stir through 2-3 teaspoons of the PICKLD Spicy Coriander & Cumin Soup Seasoning to each serve of soup

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