Sweet potato & chickpea soup

Serves 2 Prep 5 mins Cook 20 mins

Heat 1 tbsp olive oil > «> Æ Ã vÌi 1 diced onion for 3 mins. Add 2 sliced garlic cloves, cook for 3 mins more. Add 1 tsp each ground cumin and ground coriander, cook for 1 min. Add 1 sweet potato, cut into 1cm cubes. Fry for 2 mins, then pour over 600ml hot veg stock. Boil for 10 mins. Add 220g can drained chickpeas. Heat then whizz until smooth. Stir in 1 tbsp soured cream and 50ml milk. Pour into a thermos when hot. PER SERVING 287 kcals, fat 11g, saturates 2g, carbs 40g, sugars 12g,fibre 7g, protein 10g, salt 0.8g