Simple, tasty, figure friendly, family favourite, lunchbox filler, freezes well - this recipe from Rozanne Stevens ticks all the boxes.


  • 15 g flora light, melted
  • 1 onion, diced
  • 4 sweet potatoes, peeled and cubed
  • 1 x 400 g tin chopped tomatoes
  • 1litre low salt vegetable stock
  • 50 g tomato paste
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 1 x 400 g tin chickpeas, rinsed and drained


  • Heat the Flora Light in a large pot and gently fry the onion until soft.
  • Add the cinnamon and sweet potato and stir well to coat the sweet potato.
  • Add the stock, chopped tomatoes and tomato paste. Bring to the boil, then reduce heat and simmer, covered for 20 minutes.
  • Add the lemon juice.
  • 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.