How to make sweet potato, chickpea and Swiss chard soup

When getting your five a day just isn't that easy, welcome the autumnal soup. It uses up odd ends of vegetables and gets plenty of vitamins in you – a win-win all-round

Thursday 01 November 2018 17:30 GMT
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Any leftovers can be frozen to enjoy on a cold and rainy day
Any leftovers can be frozen to enjoy on a cold and rainy day

If getting five a day, let alone 10 a day, feels like something for the too-hard pile then vegetable soup is your new best friend. It’s the perfect way to get lots of vegetables into your daily diet and a nice way to clear out the vegetable drawer while you’re at it.

I always start with the basics: gently sweating onion, then garlic, carrots and finally celery. After that, I layer in more flavours – the star attractions. I like to include something hard like butternut squash, pumpkin or sweet potato then add cooked pulses such as borlotti beans, cannellini beans or chick peas.

Finish with your quickest cooking ingredient – some kind of green such as kale, cavolo nero or Swiss chard.

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