A super comforting, ward-away-the-blues autumn soup with a rich sweet flavour that's offset by a squeeze of lemon and a few twists of ground black pepper added straight onto each person's soup bowl at the table.
8 big cloves garlic, peeled and sliced
1 onion, peeled and chopped
30g olive oil
350g cooked sweet potato
400g can chickpeas, drained
1 tsp salt
2 tsp dried thyme
2 tsp ground turmeric, or 3cm piece of fresh turmeric, peeled and grated
½ tsp ground cayenne pepper
lemon juice and black pepper to finish
1. Put the garlic, onions and olive oil in a large saucepan with a splash of water: this creates extra steam to soften the garlic quickly. Bring to the boil then reduce the heat and cook for 5 minutes until the water has evaporated and garlic is very soft.
2. Add the sweet potato, chickpeas, water, salt, thyme, turmeric and cayenne then bring to the boil, cooking until the sweet potato has softened further. Remove from the heat and leave to cool slightly.
3. Puree mixture in a blender until smooth. Return to the pan, adjust the consistency with extra water if needed, then heat until boiling. Divide among 4 to 6 bowls and add a drizzle of lemon juice and a couple of grinds of black pepper to each bowl.
Serve with my red onion and cheese scones.