Kūmara, tomato and chickpea soup

This soup is delicious and so satisfying. Watch the video on how to make it.

Kūmara, tomato and chickpea soup


Serves 4

2 Tbsp canola oil
1 onion, diced
1 carrot, diced
3 cloves garlic, crushed
2 Tbsp crushed ginger
1 kūmara, peeled and diced
1 can chickpeas, drained and rinsed
1 Tbsp ground cumin 
1 cube vegetable stock
1 litre water
1 x 400g can crushed tomatoes or 4 tomatoes, diced
¼ cup peanut butter
½ cup chopped coriander


Heat oil in a large pot.
Sauté onion and carrots until softened.
Add remaining ingredients, apart from the coriander, and cook until kūmara has softened.
Add coriander just before serving.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1382.9kj
Protein 12g
Total fat 19.1g
- saturated fat 3.9g
Carbohydrates 27.8g
- sugars 12.1g
Sodium 544.1mg

Click the vegetable name below to learn more about it: