CREAMY FALL-FLAVOURED MEAL SOUP | By Hubert Cormier

Nothing is more comforting than a hot, creamy soup filled with vitamins at lunchtime or at the end of the day. To make no compromises on your efforts and achieve your goals, make sure you have a good amount of protein to meet all your needs (read A Meal Soup in 3 Easy Steps for more details)!

In this delicious recipe, the proteins are from vegetable sources and come mainly from chickpeas. They will satisfy you as well as constitute a good source of dietary fibre, transforming your ordinary soup into a real meal soup. To your pots and pans! 🥣

CREAMY FALL-FLAVOURED MEAL SOUP

Number of servings: 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients
✔  15 ml (1 tbsp) extra-virgin olive oil
✔  500 ml (2 cups) sweet potatoes with peel, brushed and diced
✔  1 medium carrot, peeled and sliced
✔  1 large Spanish onion, coarsely chopped
✔  2 garlic cloves, finely chopped
✔  2,5 ml (½ tsp) ground cumin
✔  1080 ml (2 cans of 540 ml) chickpeas, rinsed and drained
✔  1,5 litre (6 cups) sodium-reduced chicken broth
✔  15 ml (1 c. à table) de pâte de tomates
✔  5 ml (1 tbsp) tomato paste
✔  Salt and pepper, to taste

Suggested garnishes (optional)
✔  Plain Greek yogurt
✔  Soy cream
✔  Fresh parsley, finely chopped
✔  Roasted pumpkin
✔  Fresh dill, finely chopped

Preparation
1. In a saucepan, heat oil over medium heat and brown the sweet potatoes, carrot, onion, garlic, and cumin for about 2 minutes.
2. Add the chickpeas, broth, tomato paste, and hot sauce. Season with salt and pepper.
3. Bring to a boil. Cover and simmer for 30 minutes or until vegetables are tender.
4. In the blender, reduce the mixture to a smooth purée.
5. Divide the soup into bowls and garnish to taste.

HUBERT'S ADVICE
'' Each serving of this soup will contain 11 grams of protein.
Add a little Greek yogurt as a garnish and
ccompany with a few whole grain crackers. ''

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