Butternut, Sweet Potato and Chick Pea Chowder Recipe

A thick and hearty vegetarian soup, with sliced and toasted cheesy,french bread to complete the meal.


Prep Time

15 minutes

Cooking Time

25 minutes



Recipe Ingredients

  • 30   g      SPAR butter (30 ml)
  • 2 cloves garlic, finely chopped
  • 1 can      SPAR chickpeas, drained and brine reserved
  • 1 pouch SPAR Freshline Butternut & Sweet Potato soup mix (600 g)
  • 1 pkt       SPAR white onion soup powder
  • ½ can      SPAR Tomato and Onion Mix (205 g)
  • 1               vegetable stock liquid concentrate
  • 250 ml    SPAR milk
  •                goats milk gouda cheese, grated or sliced
  • 1 small  French loaf, cut into 2cm thick slices

Recipe Method

  1. In a heavy-based saucepan, melt the butter and briefly sauté the garlic. Add the chickpeas and the vegetable soup mix. Stir until well coated with the garlic butter.
  2. Combine the soup powder, reserved brine, tomato and onion mix, stock concentrate and milk in a bowl. Pour this mixture into the pot, and bring to the boil, stirring all the time. Simmer gently for 20 minutes, stirring often.
  3. When the soup is almost cooked, toast the bread slices on one side, turn over and top with amounts of cheese. Grill until bubbly and lightly browned. Ladle the soup into bowls and float several cheesy toasts on each portion. Serve immediately.

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