In a saucepan, warm oil over moderate heat. Add onion, garlic and sweet potatoes; saute 5 minutes.
Stir in the stock, bay leaf, basil, thyme and paprika. Add salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, mixed vegetables and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
A light, delicious soup. My 13 yr old daughter said it was the best soup she's ever had! Whole family enjoyed it. My choice of vegetables included zucchini, carrots and peas together with the listed sweet potato. - 12 Jan 2011