It has been really cold in Los Angeles lately (I know, you’re thinking it can’t be that cold.. but for being used to the 80 degree weather here, 50s are pretty cold haha), and all I’ve wanted to eat are hearty, creamy, warming soups. This one sure does deliver, trust me! Creamy Sweet Potato Turmeric Soup, with Spicy Zhoug Sauce, and Crispy Green Garbanzo Beans is the perfect winter soup, in my opinion.
I also have some really exciting news about this recipe! I partnered up with Milk & Eggs to bring you this amazing recipe. You can order close to every ingredient needed here (except a few staples that you probably already have in your pantry), and have them delivered straight to your door! Milk & Eggs is a food delivery service that sends you farm fresh produce right to your door! Heres a little more about this amazing company. *Also make sure to check out my promo code for you guys at the end of this post!
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Let’s start out by making our accoutrements for the soup, since those you can set aside until the soup is ready. We’ll start by making our Zhoug sauce. Zhoug is a middle eastern sauce that is very similar to a basil pesto, but is made with cilantro & chiles to give it a nice kick.
For your Zhoug, start by toasting your coriander, cumin, cardamom, and peppercorns. This will help add some more depth of flavor, & will allow the spices to become more fragrant. If you don’t have the abilities to grind your own spices / toast them, you can for sure use the ground versions of all of these, toasting & grinding your own is just a nice added step. Once you have them toasted in a dry pan over medium heat until very fragrant, add them to a food processor along with your cilantro, parsley, garlic cloves, jalapeño, & salt. Pulse until combined into a paste, and then with your processor running on high, slowly drizzle in your olive oil until everything is creamy and well combined. You can keep this in the fridge for up to a week to use in other recipes as well.
For the Crispy Green Garbanzos, you’ll only need a few things. I am able to find green garbanzo beans at my local farmers market, but if you’re not able to find them you can use just regular canned garbanzo beans instead! If you’re using canned beans, you can go ahead and skip this first step. For the green garbanzos, since they’re raw you’ll need to boil them in some lightly salted water until tender before moving on to any other steps. Once tender, drain & completely dry your garbanzo beans. Heat up some canola oil to 325F in a sauce pot or deep fryer, and add in your garbanzo beans carefully. Allow to cook for about 3-4 minutes or until completely crispy. With a small strainer or spider, scoop out your finished garbanzos and drain over the pot for a few seconds. Add them to a large bowl & add your turmeric, salt, and cayenne, and then toss to coat all of the garbanzos.
The soup itself couldn’t be easier. Roughly chop all of your vegetables & peel your sweet potatoes, ginger, and turmeric before chopping. Add them to a stock pot over medium heat with your olive oil, and allow to cook for 10-15 minutes until softened and fragrant. Then you can add in your mushroom broth & ground spices and cook covered for an additional 30-40 minutes until everything is tender and soft. Once everything is tender and cooked, add in your coconut milk & lemon juice, stir to combine & taste for seasoning. Then using an immersion blender, blend the soup to your desired creaminess (I like no chunks in mine so I blend it completely smooth). You can alternatively blend your soup in batches using a blender as well.
Once your soup is ready, ladle some into a bowl, top with some of your zhoug sauce & crispy green garbanzo beans, and a drizzle of olive oil if you’d like! This soup is so comforting & hearty, and is packed with nutrients to make you feel good from the inside out. Plus how easy is it that you can get most of your ingredients delivered to you from Milk & Eggs?! Super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Sweet Potato Turmeric Soup with Zhoug & Crispy Green Garbanzos
This creamy Sweet Potato Turmeric Soup with spicy Zhoug Sauce, & Crispy Green Garbanzo Beans is the perfect winter meal. Plus you can get most of the ingredients delivered to your door via Milk & Eggs! How easy is that?
Sweet Potato Turmeric Soup
- 1 medium yellow onion
- 6-8 cloves of garlic
- 2 tbsp fresh ginger
- 2 tbsp fresh turmeric
- 1 large carrot
- 4 cups cauliflower
- 3 cups mushroom broth
- 1 can canned full fat coconut milk
- 3 tbsp black pepper
- 2 tbsp pink Himalayan salt
- 2 tbsp ground turmeric
- 1/2-1 tbsp cayenne pepper
- 2 tbsp fresh lemon juice
- 4-5 tbsp extra virgin olive oil
- 1 1/2 cups fresh cilantro
- 1/2 cup flat leaf parsley
- 1/4 tsp whole coriander seeds
- 1/2 tsp whole cumin seeds
- 1/4 tsp black peppercorns
- 3 green cardamom pods
- 4 cloves of garlic
- 1/2-1 whole fresh jalapeño depending how spicy you like it
- 1 tsp pink Himalayan salt
- 1/2 cup extra virgin olive oil
Crispy Green Garbanzos
- 1 cup fresh green garbanzo beans if you can't find green ones, normal chickpeas will also work
- 5 cups canola or grapeseed oil
- 2 tsp ground turmeric
- 1/2 tsp pink Himalayan salt
- 1/4 tsp cayenne pepper
Sweet Potato Turmeric Soup
Sauté your roughly chopped onion, garlic, ginger, fresh turmeric, carrot, cauliflower, and peeled sweet potato in 4-5 tablespoons of olive oil until slightly browned and fragrant (about 10 minutes over medium heat).
Add in your mushroom broth & ground spices, and cook for 20-30 minutes.
Once all of your vegetables are completely soft & fork tender, add in your coconut milk & lemon juice, then stir to combine.
Using an immersion blender, blend the soup until creamy (you can leave some chunks if you prefer though). If you don't have an immersion blender, transfer the soup to a normal blender and blend in batches.
In a dry pan, add your coriander seed, cumin seed, black peppercorns, and cardamom pods & toast over medium heat until very fragrant. Add to a spice spice grinder or mortar and pestle, and grind into a powder.
In a food processor, add your jalapeño, salt, cilantro, parsley, garlic, & spices and blitz until combined into a paste.
With the processor running on high, slowly drizzle in your olive oil until all of it is combined into a creamy "pesto" of sorts.
Keep refrigerated until ready to use.
Crispy Green Garbanzos
If you're using green garbanzo beans instead of canned regular garbanzo beans, you'll need to boil them first until tender as they are raw. If you're using canned / drained chickpeas you can skip this step.
Heat your oil in a sauce pot or deep fryer to 325F. Once hot, add in your chickpeas (make sure they're really dry or they will make a mess. Fry for 3-4 minutes, or until crispy.
Using a small strainer or spider, fish them out of the oil & allow to drain for a few seconds above the pot. Transfer them to a large bowl & add your spices, then toss to combine.