Sweet Potato Leek Soup 

(topped with roasted chickpeas) 


Roasted chickeas

  • 2 cans chickpeas 
  • 1 tbsp Olive oil 
  • 1 tsp sea salt
  • 1.5 tsp garlic powder 
  • 1 tsp granulated onion powder 


  • 2 large sweet potatoes, cubed 
  • 1 tbsp olive oil 
  • 2 cloves garlic, minced
  • 2-3 leeks chopped (only white and light green parts) 
  • 4-5 cups vegetable broth 
  • 4 sprigs of thyme 
  • 1 bay leaf
  • 1/4 tsp chili flakes (optional) 
  • 1/2 tsp cinnamon 
  • 1 tsp pure maple syrup
  • Sea salt 


1. Roast the chickpeas. Preheat oven to 400F. Rinse and drain chickpeas. Place a hand towel on a flat surface and pour chickpeas on the towel. Place another hand towel on top and rub gently to dry. Line a baking sheet with parchment paper, once chickpeas are dry pour onto baking sheet, drizzle with olive oil and roll to coat chickpeas. Sprinkle on spices and salt and continue to roll to evenly coat. Bake chickpeas for 20 minutes then flip and bake for another 10-15 minutes. Set aside. 

2. Heat olive oil in a large saucepan on medium to low heat. Add leeks and minced garlic and cook for 2-3 minutes until leeks are soft. Add sweet potatoes, broth, whole thyme sprigs, bay leaf,salt and chilli flakes. Cook on medium- low heat, covered for 20-30 minutes until sweet potatoes are tender. Remove thyme sprigs and bay leaf (make sure thyme leafs have come off in soup). Remove from heat and blend with an immersion blender or a regular blender. Once blended, stir in maple syrup and cinnamon and top with roasted chickpeas. 


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