Instructions

1. Heat the Flora Light in a large pot and gently fry the onion until soft.
2. Add the cinnamon and sweet potato and stir well to coat the sweet potato.
3. Add the stock, chopped tomatoes and tomato paste. Bring to the boil, then reduce heat and simmer, covered for 20 minutes.
4. Add the lemon juice.
5. Blitz with a handheld blender until smooth. Add the tin of chickpeas and heat through. If the soup is too thick for your liking, thin down with boiling water. Season to taste.
6. Serve with chunky brown bread spread with Flora Light.