Progresso Sweet Potato Soup with Crispy Chickpeas
A warming soup that needs only a textured garnish and bold seasoning to become dinner. The canned soup carries enough body and spice that you can build on it without starting from scratch, leaving time for something crisp on top.
About 300 calories a serving, 4 g protein, 22 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 can (15 oz) canned chickpeas
From your shelf
- 1 can (19 oz) Progresso sweet potato soup
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 tablespoon butter
- Drain and rinse 1 can of chickpeas, pat dry, and toss with 2 tablespoons of oil and a pinch each of salt and pepper. Spread on a sheet pan and roast at 425°F (220°C) for 12 minutes, shaking once halfway through, until golden and crisp.
- Meanwhile, mince 1 clove of garlic. Heat 1 tablespoon of butter in a small pot over medium heat, add the garlic, and cook for 30 seconds until fragrant. Pour in the full can of soup and stir well.
- Bring the soup to a simmer, stirring occasionally, for about 8 minutes while the chickpeas finish roasting. Taste and adjust salt and pepper.
- Ladle the soup into two bowls and scatter the warm roasted chickpeas over the top.
Note Swap the chickpeas for toasted nuts, seeds, or crispy fried onions if you prefer. Leftover soup keeps refrigerated for three days; reheat gently with a splash of water if it thickens. Serve with crusty bread or crackers to soak up the broth.
On the label
WATER, SWEET POTATOES, CARROTS, SPROUTED RED LENTILS, ONIONS, APPLE CIDER VINEGAR, CANE SUGAR, CREAM, HEMP HEARTS, CONTAINS LESS THAN 1% OF: BROWN RICE FLOUR, CASHEW BUTTER, SEA SALT, GINGER, HONEY, BUTTER, CRUSHED TOMATOES, GARLIC, SPICES, LIME ZEST, LIME JUICE CONCENTRATE, YEAST EXTRACT
Progresso, canned soup, serving 245 GRM, package 14.5 oz. Ingredients as printed on the label.
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Cooks as sweet potatoes, potatoes, canned soup. Half of it left? Use up the sweet potatoes.