Sweet Potato, Capsicum & Chickpea Soup with Spinach

This is really a meal in a bowl and yet another easy way of getting fantastic nutrition into children – you can puree this soup if you want to hide the awesome but yet suspicious ingredients!  Along with a hunk of wholegrain bread this is dinner on the table in 30 minutes.

Sweet Potato, Capsicum & Chickpea Soup with Spinach
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 1 medium / large brown onion
  • 2 cloves garlic
  • 1 large red capsicum (bell pepper), diced
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground chllies
  • 2 cups cooked chickpeas
  • 500g sweet potato - diced
  • 1.2 litres vegetable stock
  • 1 small glass white wine
  • 2 large handfuls of baby spinach leaves
  1. Heat large soup pot over a medium heat and sauté the onion, garlic, and capsicum until softened a little, be careful not to burn the garlic
  2. Add the spices, chickpeas, sweet potato, wine and stock and bring to the boil.
  3. Once the potatoes are tender, stir in the baby spinach and stir until wilted.
  4. Use a potato masher or stick blender if liked to make a little smoother, or serve chunky.