Can’t Beet It Beetroot Soup
This dish was inspired by this Curried Beetroot Soup by the amazing Dana at www.minimalistbaker.com who creates an endless amount of yummy plant- based recipes.
I thought the roasted chickpeas on top was a fabulous idea, to add a delicious texture and bonus crunch. I then proceeded to make my own adjustments and ended up with a full-flavoured, satisfying, rich beetroot soup that will tantalise your taste buds and leave you feeling all warm and fuzzy inside. Plus, beets are just incredible – they give such a vibrant colour to a meal.
HEALTH BENEFITS OF BEETS
- Great source of nitrates, which when consumed, are converted to nitrites and a gas called nitric oxide. Both these components help to widen the arteries and lower blood pressure.
- Prevent plaque formation in the arteries
- Treat anaemia
- Relieve fatigue
- Improve sexual health and stamina
- Boost brain power
Can't Beet It Beetroot Soup
This beetroot soup is full of flavour, filling, warming and satisfying. Eat this vibrant soup and gain the incredible benefits of beets!
Pre-heat oven to 180 degrees. Lay chickpeas on baking paper and drizzle with coconut oil and sprinkle with 1/2 tsp cumin. Roast for 15 minutes or until golden brown and fragrant.
Heat coconut oil in large pot. Add leeks, garlic, ginger, and cumin and cook on medium heat for 5 minutes.
Add beets, potato, stock, maple syrup, and salt and pepper to taste.
Simmer until beets and potatoes and soft.
Blend until smooth. Return to pot and add the coconut milk.
Heat through and serve garnished with roasted chickpeas and extra coconut milk or coconut yogurt (optional).