protein, the fresh ginger is fantastic to use in training diets as an anti-inflammatory and spinach is brimming with nutrients including iron, other important minerals and vitamin C.
For 4 people, you will need: 2tbsp olive oil, 1 onion (peeled and finely sliced), 1 large sweet potato (peeled and cut into small cubes), 2 cloves garlic (crushed), 2cm piece of root ginger (peeled and grated), 1tsp cumin seeds (dry fried for 1 minute and crushed in a pestle and mortar), half tsp cinnamon, quarter tsp cayenne pepper, quarter tsp English mustard powder, 1 x 400g can/jar chickpeas, 2 tomatoes (chopped), 1tsp honey, 1 litre veg or chicken stock, salt
and freshly ground black pepper, 200g fresh spinach leaves
Heat the oil in a large saucepan and gently fry the onion for about 2 minutes. Add the sweet potato, garlic and ginger and fry for a further minute or two. Add the cumin, cinnamon, cayenne and mustard powder and cook for 30 seconds, gently stirring all the time. Stir in the chickpeas, the tomatoes and the honey and cook for 2 minutes, stirring frequently. Stir in the stock and bring to the boil. Cover and simmer for 10 minutes until the sweet potato is tender. Puree the soup in a blender until smooth and season with plenty of salt and pepper. Return the soup to the pan, stir in the spinach leaves and cook for a further minute or two until the spinach is wilted. Serve in warmed soup bowls.