Sweet potato and Sweetcorn Soup

Serves 4
Time: 15 minutes in thermomix or 20 + prep on the hob

a good glub of extra virgin olive oil
1.5 large sweet potatoes, skinned and cubed
1 ear sweetcorn, kernels removed.
half an onion, chopped fine
1 clove garlic, smashed and chopped.
1 thick inch of fresh ginger, chopped fine.
chicken stock cube
quarter teaspoon of nutmeg
20 grams chickpeas (soaked and boiled). I had these leftover from another recipe. You can omit them if you like but I think it adds protein and thickness.
Non-dairy milk of choice, to add creaminess later

I did all of this in the thermomix, as I came home much later than usual due to a bad combination of work insanity, trains and buse tardiness + traffic woes.  I'll put how I would do this on the hob at the end but you'll need an immersion blender (hand blender) for the final mixing and it'll take longer: about 20 minutes on the hob.

In the thermomix the whole thing took 15 minutes from getting out the ingredients to the table, and on days like yesterday when I'm tired, stressed and starving, that's a lifesaver.

Thermomix recipe:
1) Onions garlic and ginger went into thermomix at speed spoon, temp 100 C, 2 minutes.
2) Cubed sweet potato and sweetcorn, stock cube, chickpeas, nutmeg and 500ml of boiled water go in, speed 1, temp 100, 12 minutes.
3) When time is up, blend at speed 5 for thirty minutes. It'll be a smooth, very thick consistancy.
4) I like to put the soup into bowls first then add the non dairy milk to the desired consistancy. I also added a dash of cyane pepper for some kick on top.

Hob Recipe:
Fry the onions, garlic and ginger on medium heat for 2 minutes, then transfer to a pot. Add all the other ingredients, bring it to boil then put on medium simmer for 20 minutes with lid slightly off.  Take the soup off the hob and let it cool a little before blending with an immersion blender and add milk substitute as desirred.