Spicy Beetroot Soup with Roasted Chickpeas Recipe By Jennifer Oppermann

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.
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.