Purple Sweet Potato & Mushroom Soup


  • 1 1/2 cup purple potato
  • 1 red onion
  • 1 cup milk
  • 400ml stock
  • 2 cloves garlic
  • Tbsp Cordyceps Vital powder
  • Olive oil for cooking
  • Black pepper to taste
  • 1 can chickpeas
  • Pinch sea salt and pepper
  • 1/2 tsp turmeric


To make the chickpeas, drain and rise the chickpeas, then pay dry with some kitchen towel.
Heat a little olive oil in a frying pan and sauté the chickpeas and spices, so that they’re golden and crisp.

Chop the sweet potato then pop this into a steamer and cook until soft enough to pierce with a fork. Alternatively, you could roast these in the oven if you would prefer.

Dice the onion and add this to a frying pan with a little olive oil and sauté over a medium heat until soft and translucent, then crush in the garlic and cook until fragrant.

In a blender, combine the potato, onion, garlic, stock, milk and mushroom powder, then blend until smooth and creamy.

Season to taste with black pepper and heat gently before serving. Top with some of the chickpeas and a fresh herbs.



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