Yam Chowder

Ingredients

• 50 g Onion, cleaned, diced
• 1 clove Garlic clove, minced
• 50 g Celery stalk, diced
• 100 g Carrot, peeled, diced
• 350 g Sweet potato, peeled and diced
• 470 ml Vegetable broth, bouillon or consomme, low sodium
• 1/4 tbsp Coriander leaves, dried/ground
• 1/2 tsp Sweet red paprika powder
• 0.5 g Sea salt
• 1/8 tsp Black pepper, ground
• 50 g Green peas
• 50 g Corn kernels
• 5 g Coriander leaves, chopped
• 1/2 pcs Lime juice
• 100 g Chickpeas, canned, drained, rinsed, MRSJP
• 1 g Kelp 100% Pure Powder, Now, MRSJP

Method

1. Assemble all ingredients.
2. Cut all the vegetables into small sized dice.
3. Add the diced onion, garlic, carrot, celery and sweet potato to a medium sized saucepan.
4. Add the ground coriander and paprika, cover with the water or vegetable stock.
5. Cook out on a gentle simmer for 12-15 minutes, until everything is just about cooked. Do not over cook or everything will be mushy.
6. When the veg are 'just' cooked, take out 1/4 of the contents of the saucepan and blend in a blender for 20 seconds until smooth. Pour this vegetable puree back into the saucepan with the vegetables.
7. Add the cooked sweetcorn, chickpeas, garden peas, chopped coriander and bring back to a boil.
8. Season with sea salt, seaweed powder, pepper and lime juice.
9. Serve and enjoy!