Sweet potato gochujang soup: A high-protein winter warmer

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. It takes roughly 30 minutes to make and you’ll honestly never guess that it is packed with so much protein!” In fact, this warming soup contains 25g of protein per serving. Sweet potato gochujang soup with crispy chickpeas Serves: 3-4 Ingredients: 1 small-medium onion, finely chopped 2-3 garlic cloves, very finely chopped 1 tbsp gochujang paste 350g sweet potatoes, chopped into 1cm cubes 450-600ml vegetable stock 1 x 400g tin of chickpeas, drained and patted dry 1 heaped tsp smoked paprika ½ tsp ground cumin 1 tsp onion granules 300g silken tofu 2-3 tbsp nutritional yeast 200g vermicelli rice noodles Olive oil, for cooking and drizzling Salt and freshly ground black pepper To serve: Sesame seeds Spring onions, finely chopped Method: open image in gallery Gigi Grassia’s debut cookbook is dedicated to plant-powered protein sources 1. In a food processor, combine the cooked sweet potato mixture, silken tofu, nutritional yeast, vegetable stock and a pinch of salt and pepper. Garnish with the crispy chickpeas Recipe from ‘Plant Protein: 80 Healthy And Delicious High-Protein Vegan Recipes’ by Gigi Grassia.