As it’s the beginning of fall, there’s never been a better time to start incorporating soup into your dinner rotation. Luckily, this recipe for delicious coriander and sweet potato soup from Food52 is so tasty and packed with nutrients that it will boost your immunity and keep you healthy during cold and flu season. This soup is also easy to make and can be easily adapted to your taste preferences as well as serve as a great way to use up any leftover vegetables you have in your fridge. So go ahead and give this soup a try – your taste buds will thank you!

Chickpea Croutons Ingredients:

• 30 ounces of canned garbanzo beans or chickpeas
• 2 tablespoons of extra virgin olive oil
• ½ teaspoon of chili powder
• ½ teaspoon of garlic powder
• ½teaspoon of cumin powder
• ¼ teaspoon of cinnamon
• ½ teaspoon of cayenne pepper
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• 1 dash of hot sauce (optional)

Sweet Potato Soup Ingredients:

• 6 cups of vegetable stock
• 2 pieces of medium-sized sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 2 cloves of garlic, peeled and minced
• 1 shallot bulb, chopped
• ¼ cup fresh cilantro
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of freshly ground coriander seeds
• ½ teaspoon of black pepper
• 1 teaspoon of salt

Sweet Potato Soup Directions:

1. You’ll begin this recipe by preheating your oven to  400° F and laying two unbroken layers of paper towels on top of your kitchen counter. Open your can of garbanzo beans, rinse them with water, and spread them out over the paper towels to dry. Take another set of paper towel sheets and dry the beans as much as possible. Once they’re dried, you’ll transfer them to a mixing bowl.
2. In another small bowl you’ll mix together your olive oil, spices, and hot sauce for your chickpea croutons. Once it’s mixed, drizzle this over the chickpeas and ensure that they are mixed and coated with the oil and spice mixture.
3. Afterward, spread the oiled and spiced chickpeas onto a baking sheet that’s lined with parchment paper, place it in the oven, and bake it for 40 to 50 minutes. The idea is to bake the chickpeas until they are crispy in texture and golden in color. Throughout the baking process, use a pair of kitchen tongs to toss the chickpeas so that you can ensure even cooking. Once cooked, remove them from the oven and set them aside to cool.
4. At this point in the recipe, you’ll start preparing the soup. You’ll do this by heating your olive oil in a Dutch oven or any other heavy-bottomed cooking pan. Add in your onion and shallot and then cook the vegetables over medium heat. Stir occasionally and cook them until the onion and shallot pieces are translucent; this typically takes about 7 to 8 minutes.
5. Next, you’ll add your garlic cloves, ground coriander, salt, and black pepper to the sautéed vegetables, and cook for an additional two minutes, until fragrant. After two minutes, stir in your sweet potatoes and mix them into the vegetables and spices until the sweet potatoes are coated. Cook for an additional 2 to 3 minutes.
6. Lastly, pour in your vegetable stock and bring the Dutch oven to a boil. Once your soup ingredients are at a rolling boil, turn down the heat to low, and allow the pot to simmer for about 20 minutes or just until the sweet potatoes are soft.
7. Once the potatoes are soft, you’ll place the soup in a blender or food processor and purée your soup in batches.After the soup has a smoother consistency, return it to the pot and heat it until it’s warm. If your soup is too thick for your liking, you can add a small amount of water and bring it back to a boil to thin it out.
8. Once you’re ready to serve, you’ll want to garnish the soup with a handful of your chickpea croutons from earlier, fresh herbs, a pinch of coarse sea salt, and a drizzle of olive oil.
9. Enjoy!

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