Spicy Beetroot Soup with Roasted Chickpeas Recipe By Jennifer Oppermann

Name: Spicy Beetroot Soup with Roasted Chickpeas Recipe By Jennifer Oppermann
Cook time: 10 min
Ingredients: 1 tbsp coconut oil; 2 onions (medium green onions dice); 4 garlic cloves; 1 ginger (small knob fresh ginger (grated finely)); 700 g beets (4 large beets about 700g (peeled and chopped into chunks)); 1 tbsp chilli powder; 1 tbsp ground cinnamon; 1 tbsp ground turmeric; 1 tbsp ground cumin; 4 cardamon pods; 1 tbsp ground cloves; 2 tbsp ground coriander; 400 ml coconut milk (1 can light coconut milk); 400 ml vegetable stock; 200 g chickpeas (½ can cooked chickpeas drained and towel dried); 1 tbsp coconut oil; 1 tbsp dried tikka spices; 0.25 tbsp salt (optional)

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Spicy beetroot soup with roasted chickpeas recipe. A stunning and colourful dish, with the sweetness and earthiness of beetroots, warming and aromatic spices and a hint of coconut flavour. The perfect recipe to add some beauty to your dinner table and a great starter to any dinner party.

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Cook Time 10 mins

Course Soup

Cuisine Irish

Calories 1984 kcal

Ingredients

The Soup

1 tbsp coconut oil
2 onions medium green onions dice
4 garlic cloves
1 ginger small knob fresh ginger (grated finely)
700 g beets 4 large beets about 700g (peeled and chopped into chunks)
1 tbsp chilli powder
1 tbsp ground cinnamon
1 tbsp ground turmeric
1 tbsp ground cumin
4 cardamon pods
1 tbsp ground cloves
2 tbsp ground coriander
400 ml coconut milk 1 can light coconut milk
400 ml vegetable stock

Oven roasted chickpeas

200 g chickpeas ½ can cooked chickpeas drained and towel dried
1 tbsp coconut oil
1 tbsp dried tikka spices
0.25 tbsp salt optional

Instructions

Oven roasted chickpeas

Preheat oven to 200c
Melt coconut oil and mix with chickpeas. Pour chickpeas onto baking sheet and bake for 25 minutes, flipping frequently to prevent burning.
Remove chickpeas from the oven when they are crispy and have coloured. Place back in mixing bowl, add tikka spices and season to taste.

The Soup

Place a large pot/stockpot over a medium heat when it’s hot, add the coconut oil, then the onions, cooking for about 3-4 minutes until the onions are opaque and soft. Add in garlic and ginger, cook for 2 minutes, stirring frequently making sure they don’t burn.
Add the beetroot and all the spices. Stir then cover and cook for 2 minutes. Add coconut milk and vegetable stock or broth. Bring to a boil over medium heat and then reduce heat to low, cover, and simmer for 30 minutes, or until beets are tender.
Use a fork to prod them to see if they are cooked through. When the beets are soft transfer the mix to a blender (you can use a stick blender and save on the washing up) and purée until creamy and smooth.
Top with Greek yogurt and the roasted chickpeas and serve.

Notes

RECIPE BY JENNIFER OPPERMANN

Jennifer Oppermann, a Dublin based food stylist, photographer & recipe creator. Fine art, particularly sculpture, was her first love until she discovered food. She now combines her artistic eye with her love of food, creating visually beautiful food. She has honed her craft in styling, in both food and props for advertising campaigns, editorials & TV commercials for the largest food retailers in Ireland. As a photographer she has worked on cookbooks and photographed for top restaurants and hotels in Ireland. A supporter of locally sourced great quality food, also involved with Irish food awards judging panels in the last couple of years.

Nutrition

Calories: 1984kcalCarbohydrates: 200gProtein: 47gFat: 128gSaturated Fat: 102gSodium: 4149mgPotassium: 4981mgFiber: 57gSugar: 71gVitamin A: 3697IUVitamin C: 68mgCalcium: 751mgIron: 43mg

Keyword GLUTEN FREE, HEALTHY, VEGAN, VEGETARIAN

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