How to make James Haskell’s sweet potato, chickpea and kale soup

The perfect power-up for gym bunnies or anyone on a new year health-kick, this high-carb lunch is aimed at regular exercisers seeking to build muscle.

James Haskell, who co-wrote the book, Cooking For Fitness, with chef Omar Meziane, says it’s ideal for batch-cooking.

Haskell’s pro tip: “I often make double, as this soup keeps well for a few days.”

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Nutrition Facts

Sweet potato, chickpea and kale soup

Amount Per Serving

Calories 303 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1038mg45%

Potassium 1067mg30%

Carbohydrates 51g17%

Fiber 11g46%

Sugar 3g3%

Protein 16g32%

Vitamin A 20640IU413%

Vitamin C 139mg168%

Calcium 261mg26%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Sweet potato, chickpea and kale soup

A powerhouse soup

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Soup

Servings: 2

Calories: 303kcal

Author: James Haskell

Ingredients

• 1 tbsp olive oil
• 1 garlic clove finely sliced
• 1 large sweet potato peeled and cut into 2cm pieces
• 400 g tinned chickpeas drained
• 1.5 litres hot water
• 1 vegetable stock cube
• 1 pinch ground cinnamon
• 1 pinch ground cumin
• 4 large kale leaves chopped

Method

• Preheat your oven to 200°C. Heat the olive oil in a large saucepan over a high heat. Place the garlic and half of the sweet potato in the pan and cook for two to three minutes without colouring. Add half of the chickpeas and continue to cook for one minute.
• Boil the kettle and pour the one-and-a-half litres of hot water into a jug, then dissolve the stock cube in the water. Pour the stock into the pan of sweet potato and add the cinnamon and cumin. Bring the soup to the boil and then turn down to a gentle simmer. Cook for 25 minutes, or until the sweet potato is cooked through. Allow the soup to cool a little before placing it into a food processor and blending until smooth. Adjust the seasoning, and pour back into the saucepan.
• While the soup is cooking, place the remaining potato chunks on a baking tray, and bake in the oven for 15-20 minutes or until cooked through.
• Place the saucepan of soup over a low-medium heat and add the remaining chickpeas and the kale. Now add the baked sweet potato chunks into the soup. Serve as soon as the soup is nice and hot.

Nutrition

Calories: 303kcal | Carbohydrates: 51g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 1038mg | Potassium: 1067mg | Fiber: 11g | Sugar: 3g | Vitamin A: 20640IU | Vitamin C: 139mg | Calcium: 261mg | Iron: 5mg

Cooking For Fitness by James Haskell & Omar Meziane is published by Haskell Publishing.

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