Sweet potato, pumpkin and chickpea soup

Serves 5

Ingredients
1 onion, chopped
1/2 of a whole butternut pumpkin
2 sweet potatoes
2 zucchinis
2 celery stalks
3 garlic cloves
1 can chickpeas, drained
1 tsp cumin or curry powder
1 tsp turmeric
1 tsp ground coriander seeds
2 tbs coconut powder (optional)
2 litres water or vegetable stock

Method
1. Heat olive oil in pot
2. Add onions, garlic and spices and cook for a few minutes.
3. Add vegetables, chickepeas, and water.
4. Cook for about half an hour or until vegetables are tender. Add some coconut powder for some extra taste.
6. Puree soup and serve with sardines or boiled eggs or cheese.

PS: when vegetables are pureed they have a higher glycaemic index. The pumpkin and sweet potato can be pureed
and the the chickpeas added afterwards and eaten whole to lower GI.
The saturated fat in coconut flesh is quickly broken down in the body and has not been linked to raised cholesterol levels.