Chef: Nele Liivlaid, NutriPlanet.org
Makes: 3-4 servings
Prep Time: 10 min
Cook Time: 15 min
Total Time: 30 min
1 medium onion, chopped
3 garlic cloves, chopped
1 heaped t vegetable broth low sodium powder
3 medium carrots, chopped
2 bigger potatoes, cut into small cubes
16 oz (450 g) 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 2 T of water and wait until it start to sizzle.
Sauté onion, garlic and carrots with broth powder for about 3 minutes adding water one T at a time if necessary to prevent sticking.
Next, add potatoes and about 3.5 c of water (840 ml), bring to a boil and let it simmer for 10-12 min until the potatoes are soft. Turn off the heat.
Add the beetroot cubes with juice and process with an immersion 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 chick peas between portions and add then to a soup bowl.
Garnish with nutritional yeast, black pepper and fresh parsley or coriander.
Substitute some of the potatoes for an even sweeter result.
You can use any canned beans or even freshly boiled lentil instead of chickpeas.
Nele Liivlaid embodies a Whole Food Pland Based Lifestyle. She uses her site, Nutriplanet.org to provide information about proper nutrition, exercise and healthy minds directly into your hands through articles, blog posts, tutorial videos, recipes and shopping/eating out guidance. I compile my health and nutrition research, knowledge and certificate in Plant Based Nutrition into ready-to-use tips for you to plug into everyday living. Follow me on Instagram , Facebook and Pinterest.