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Sweet Potato & Chickpea Soup with Turmeric Ferment

Updated: Sep 6, 2021

The fresh garden limes, turmeric ferment & balsamic vinegar added to this soup may seem a bit random but I think it totally works. The soup base is delicious on its own but I always like to add some fresh goodness on top of any soup to get extra nourishment and the crunch that I think we need and that I love. The Tumeric ferment will help nourish and enhance the microbiome environment and aid in digestion. Turmeric in general is a beautiful healing herb with many known medicinal benefits (anti cancer, anti inflammatory, immune boosting) The chickpeas are a great source of plant proteins and the sweet potato is a highly nutritious vitamin and mineral rich fibre filled root vegetable. Of course you don't need to add all the bells and whistles on top and just make the soup and have with a crunchy roll. I do think the balsamic vinegar and citrus work but that's totally up to preference.


2 x sweet potato (peeled & cut in to small chunks)

3 x leeks

2/3 x cloves of garlic

1 can of chickpeas washed

1 Litre vegetable stock or a quality vegetable stock cube.

Tsp of smoked paprika (optional) but worth it.

Salt & Pepper to taste


Add some oil to a pot and Sauté leeks & garlic, adding a splash of balsamic vinegar. Add in the sweet potato and vegetable stock. If you are adding water and vegetable stock cube, make sure the water generously covers the vegetables. Simmer until the sweet potato is soft. At the end add the can of washed chickpeas and then blend with a hand blender or in a high speed blender.

Serve in a bowl with some extra balsamic vinegar, salt & pepper and some citrus like lime slices or mandarins. Note: balsamic and citrus totally work.


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