Sweet potato, pumpkin & chickpea soup $AVER
Serves 6 Prep 15 mins Cook 8 hrs
✓vegetarian
600g pumpkin, peeled, chopped
2 cups sweet potato/golden kumara, peeled, chopped
1 red onion, chopped
1 cup chopped celery
2 carrots, chopped
1 green capsicum, chopped
2 sprigs fresh oregano
6 cups water
400g can no-added-salt chickpeas, drained, rinsed
2 teaspoons Moroccan seasoning
3 tablespoons low-fat plain yoghurt, to serve
Flat-leaf parsley (optional)
1 Combine all ingredients except yoghurt and parsley in slow cooker. Cook on low for 8 hours.
2 Use a stick blender to blend mixture until smooth.
To serve, divide among six bowls. If preferred, top with a dollop of yoghurt and a sprinkle of chopped fresh
