Sweet potato soup

For two people

1 onion
1 clove garlic
1 can chickpeas
2 bay leaves
3 tsp cumin powder
3 tsp fish spices without salt
1/2 tsp cinnamon
2 tablespoons broth powder
260 g sweet potato
100 g zucchini
1 liter of water

Cut the onion into thin slices, chop the garlic, slice the sweet potato and zucchini into cubes. Saute the onion, sweet potato and garlic in (coconut) oil. Add the zucchini and chickpeas to the pan and add the cumin, fish spices and cinnamon. Pour the water into the pan. Add the bay leaves and broth powder. Mix everything together and close the pan with a lid. Bring water to a boil and turn down the heat. Let the soup about 1/2 hour simmer over low heat. Remove the bay leaves from the soup before serving.


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