Sweet potato, lentil and turmeric soup

Ingredients

• 960 ml clear vegetable stock, lightly salted
• 350 g sweet potato, peeled and diced
• 240 g cooked chickpeas, well drained
• 100 g dried brown or green lentils
• 150 g brown onion
• 160 g carrots
• 400 g tinned diced tomatoes
• 60 g baby spinach
• 15 g fresh coriander (or parsley)
• 27 g olive oil (approx. 2 tbsp)
• 7 g ground turmeric (approx. 1 tbsp)
• 2 g ground cumin (approx. 1 tsp)
• 30 g pumpkin seeds, toasted
• Salt and pepper, to taste
• Chilli oil, optional, to serve

How to make it

1. Roast the sweet potato in the oven, as in the classic method. To be safe, make the soup base in two batches, using half of the pot ingredients for each batch; do not go above the MAX mark on the TM6 mixing bowl.
2. Put half the onion and carrots into the mixing bowl: 4 sec / speed 5. Add 7 g oil: 6 min / 120°C / speed 1.
3. Add 480 ml stock, 200 g tomatoes, 120 g chickpeas and 50 g lentils: 28 min / 100°C / reverse / speed 1. Check that the lentils are cooked; cook for a few more minutes if needed.
4. Add 30 g spinach: 2 min / 100°C / reverse / speed 1. Tip into a pot and repeat for the second batch.
5. Stir the sweet potato into the combined soup, then scatter over the herbs and pumpkin seeds.