There is something so comforting about soup, isn’t there? When it’s miserable outside it’s just what I crave to warm me up. A chunk or two of bread also comes in handy to mop up any leftovers!
This soup really does just that – it’s rich, creamy and really most of the work is done in the pot so it’s pretty minimal, especially if you leave the chick peas out (although I implore you not to as they add the gorgeous crunchy texture to the dish).
I had some leftover roasted garlic and ended up adding it all to my soup – some 7 cloves!! Luckily roasted garlic isn’t as pungent as raw so it’s ok to add it all in. In fact it adds to the richness of the soup, in my opinion.
Vegan Spiced Beetroot Soup with Crunchy Chick Peas
- 1 can chickpeas
- 1 tbsp coconut oil room temp – melted
- salt to taste
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/4 tsp ground turmeric
- 1/2 tsp garam masala
- 1 tbsp coconut oil
- 1 large shallot/onion finely chopped
- 2-3 cloves garlic minced
- 1 tbsp ginger minced
- 4 medium beetroots cooked
- 2 carrots chopped
- 1/2 tsp ground tumeric
- 1/2 tsp paprika or cayenne pepper/chilli powder according to taste
- 1/4 tsp salt
- pinch cardamom powder
- pinch ground coriander
- pinch ground cinnamon
- 1 tbsp curry powder
- 500 ml vegetable stock
- 2-3 tbsp palm sugar coconut sugar/maple syrup can be used
- 350-400 ml coconut milk or coconut cream plus water
- coriander and coconut milk to garnish
- Drain the chickpeas and wash and dry.
- Transfer to a bowl and add the coconut oil, salt and spices. Mix together to combine, taste and alter seasoning as required.
- Spread onto an oil sprayed baking sheet and bake for 25 minutes, until deep golden brown. Leave to cool.
- Add oil, shallots, garlic and ginger to a large saucepan and sauté for 2-3 minutes, taking care not to burn the garlic or ginger.
- Add the beetroots, carrots and all spices. Mix together until the vegetables are coated for 3-4 minutes.
- Add coconut milk, vegetable stock and palm sugar.
- Once the liquid has come up to a boil, reduce the heat , cover and simmer for 10 – 15 minutes.
- Use a stick blender to purée until the soup is rich and creamy.
- Taste and add salt or extra spices accordingly.
- Serve with the chick peas, coriander leaves and a drizzle of coconut cream.
- The soup will keep in the fridge for 2-3 days, or freeze.