Tomato Soup with Sweet Potato, Spinach and Chickpeas

Ingredients

• 1 large sweet potato
• 4 tbsp olive oil
• 600 g cocktail tomatoes
• 2 Garlic cloves
• 1 onion
• 1 small red chili pepper
• 5 dried tomatoes
• 1 stalk Celery
• 2 tbsp white wine
• 750 ml vegetable broth
• 200 g whole canned tomatoes (canned)
• 1 can chickpeas (240 g drained weight)
• Salt
• black pepper (from grinder)
• sugar
• 1 tsp white balsamic vinegar
• 0.5 handful young spinach

Instructions

1. 1.

   Preheat the oven to 200°C (400°F). Wash the sweet potato thoroughly, pat dry, pierce several times with a sharp knife and rub with olive oil. Roast in the preheated oven for about 25 minutes until tender. Let cool, scoop out the flesh with a spoon and roughly chop.

2. 2.

   Wash the cocktail tomatoes, place them in a baking dish, drizzle with olive oil and sprinkle lightly with salt. Roast on the middle rack for about 20 minutes. Remove, let cool briefly, roughly chop half and halve the rest.

3. 3.

   Peel and dice the garlic and onion. Wash the chili and slice into rings. Chop the dried tomatoes. Wash, trim and cut the celery into pieces. In a large pot, sauté garlic, onion and chili in 1 tbsp olive oil. Add celery and dried tomatoes, cook briefly, deglaze with white wine, then add broth and canned tomatoes. Add the chopped roasted tomatoes and sweet potato flesh. Bring to a boil and simmer gently for 15–20 minutes. Blend, optionally reduce further or add more broth. Stir in drained chickpeas, warm for 5–6 minutes, add remaining halved roasted tomatoes and season with salt, pepper, sugar and balsamic vinegar. Wash spinach, shake dry, remove tough stems and cut into strips. Fold in just before serving and serve in bowls. Optionally drizzle a few drops of olive oil to finish.