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soup, beetroot, chickpeas

Beetroot Soup with Chickpeas


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Finally, divide the chickpeas between portions and add them to soup bowl. Garnish with nutritional yeast, black pepper and fresh parsley or coriander.
  • Method: Blending

Keywords: beetroot soup

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