Leftover soup turned into Sweet potato and fennel soup with roasted chickpeas

So summer is kinda over here, well not officially, but according to the weather it’s over. To me, this isn’t a bad thing! It means the cold, gloomy, rainy weather is coming and I love it! I just love the fall and one of the reasons is the darker days and darker weather, the other reason is all the great food that the fall offers us. Bring on all the pumpkins, sweet potatoes and all the other root veggies. Anyways, there is nothing better then eating a nice, comforting, hot soup on a rainy day.

So the other day when it was raining, I looked into my fridge and well came up with this soup. I didn’t think it would work, but damn it was soooooo good and it’s completely vegan, which secretly makes it even better. I am not vegan, don’t claim to be one, but I do think that us humans don’t need to eat as much meat as we do. So I try to balance it out a bit and trying to dial back my meat consumption. With this soup, I seriously don’t have a clue how meat or fish or any other animal products would make this better.

Ooh yeah sorry that this part is so all over the place, but that is how my head is 99% of the time! Also the fact that I just write these things as I go, because I am way to lazy to reread and rewrite these things, will play a part in the being all over the place I guess. *insert those crying of laughing emoji’s here*

Now stop talking and give the recipe for the soup.

Vegan sweet potato and fennel soup
Serves 2
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. For the soup
  2. 1 bulb fennel
  3. 2 middle size sweet potatoes
  4. 1 small onion, minced
  5. 1 garlic clove, minced
  6. 1 ½ tsp grated ginger
  7. 1-2 tbsp miso pasta
  8. 1 red pepper, minced
  9. 1 tbsp olive oil
  10. 750 ml vegetable stock
  11. pepper, salt
  12. For the chickpeas
  13. 1 can of chickpeas
  14. 1-2 tsp olive oil
  15. 2 tsp shichimi togarashi spices
  16. For topping the soup
  17. radishes
  18. toasted sesame seeds
  19. chopped parsley
  1. Start with draining, rinsing and drying your chickpeas and preheat the oven to 200ºC or 400ºF.
  2. When the oven is preheated, spread your chickpeas out on a baking sheet in one layer. Put them in the oven for about 40-50 minutes until they are nice and crispy. Toss them once after 20 minutes and keep tossing them every 5 minutes after 30 minutes. As soon as they come out of the oven coat them with some olive oil and the shichimi togarashi.
  3. Start with chopping and peeling the sweet potatoes and the fennel.
  4. After that put a big pot on the fire, add the garlic, onion and red pepper (if using, you can leave it out if you don't like the heat). Keep stirring everything and let it cook on high fire until the onion is translucent.
  5. Add the fennel and sweet potatoes to the pot and keep stirring it for about 1 -2 minutes.
  6. Add the vegetable stock and miso and let everything cook on low fire for 25 minutes or until the sweet potatoes are falling apart.
  7. After this pour everything in a blender or mix it all up with a stick blender until you have a nice smooth soup. You can add more water/stock if you think the soup is to thick or let it reduce if you think it's to thin. I like my soup to be really thick, so I didn't add any more water. Season with pepper and salt to taste. Pour your soup in a bowl and top with the chickpeas, fresh radishes and some toasted sesame seeds and enjoy!
Rebelliouskitchen http://www.rebelliouskitchen.com/

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