Hearty soup

Autumn is upon us, so we're all in need of comforting soups. This one is quick and easy, tasty and filling!

Start by frying chopped leek in some chili infused olive or rapeseed oil. Peel and chop 2 medium or 1 large sweet potato and add it to the leek. After 2 or 3 minutes, cover with vegetable stock and leave on medium heat for 5 minutes. Then add 1 can of chickpeas and leave to simmer another 5 minutes.

Blend to a smooth soup and ready to serve topped with some roasted pistachio, pine -or any other nuts you have in your pantry. To make it extra filling you can add some grilled 'halloumi' cheese - Violife have a very nice vegan version.

Enjoy!!

P.S. Please note that we often mention stock and stock cubes, but we also like to make our vegetable stock from scratch when we have spare time. We will post the recipe soon so watch this space!