Believe it or not, but last week I made pureed beetroot soup for the first time. I must say I absolutely adore beetroot, but I’ve been having them raw in morning smoothies, and boiled or oven-baked in salads, as a side, also in cakes or brownies.
Now, the good thing about beetroot soup is that, if you have quality ingredients, nothing can go wrong – the sweetness of beets combined with thickness of potatoes is just heavenly!
My kid loved this beetroot soup so much that we had to have it two days in a row.
Beetroot Soup with Chickpeas
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 heaped tsp. vegetable broth powder
- 3 medium carrots, chopped
- 2 bigger potatoes, cut into smaller cubes
- 450g (16oz) boiled or oven-baked beetroot with juice, cut into big cubes
- 1 can unsalted chickpeas, washed and drained
- First, heat up a thick-bottomed soup pot, add two tablespoons of water and wait until it starts to sizzle. Sauté onion, garlic and carrots with broth powder for about 3 minutes adding water one tablespoon at a time if necessary to prevent sticking.
- Next, add potatoes and about 840 ml (3.5 cups) water, bring to boil and let it simmer for 10-12 minutes until the potatoes are soft. Turn off the heat.
- Add beetroot cubes with juice and process with immerse blender until the soup is nicely pureed. Make it silky smooth or leave some chunks in – it is entirely up to you.
- Finally, divide the chickpeas between portions and add them to soup bowl. Garnish with nutritional yeast, black pepper and fresh parsley or coriander.
Tips on my beetroot soup:
- Substitute some of the potatoes with sweet potatoes for an even sweeter result.
- You can use any canned beans or even freshly boiled lentils instead of chickpeas.