PREPARATION: 15 MIN  |  COOKING: 30 MIN  |  READY IN: 45 MIN 

Ingredients (6 - 8 serves)

• 1 brown onion, diced
• 1 sweet potato, peeled and cut into cubes
• 2 carrots, small diced
• 2 celery stalks, chopped
• 1 red capsicum, chopped
• 1 tomato can
• 1L vegetable broth
• 2 cups home grown chickpea sprouts
• 2 garlic cloves
• 1cm ginger, grated

Spice

• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• Some chilli flakes
• Juice of 1 lime
• Sea salt & white pepper to taste

Garnish

• Broccoli sprouts
• Alfalfa sprouts
• Salad Croutons from Sydney Sprouts

 

Method

1. In a large pot, heat a couple of tablespoons of extra virgin olive oil over medium heat. Add the onions, sweet potatoes, carrots, celery, and capsicum. Cook for 5-7 minutes until the carrots and sweet potatoes are slightly tender.
2. Next, add the garlic, ginger, and spices. Cook for another 5 minutes, stirring to blend the flavours.
3. Pour in the crushed tomatoes and vegetable stock, then bring the mixture to a boil.
4. Reduce the heat and let it simmer for 20-30 minutes, or until all the vegetables are softened but still hold their shape.
5. Season with salt and pepper to taste.
6. Once cooked, squeeze in some fresh lime juice and serve with your choice of sprouts and salad croutons for a bit of crunch. Enjoy!