Pink Beet & Potato Soup

Updated at: Sun, 03 Mar 2024 22:08:48 GMT

Step 1

Peel and dice the potato. Place into a saucepan of water (enough to cover the potato) and bring to a boil. Reduce heat to medium and cook for 10 to 12 minutes, or until tender. Remove from heat and drain.

Step 2

Heat olive oil in a pan over medium heat. Add the onion and sauté for 3 to 4 minutes or until translucent. Add the garlic and sauté for a further minute. Remove from heat.

Step 3

Drain beetroot. Place beetroot, potatoes, onion, garlic and all other ingredients (except the chickpeas) into a food processor and process until smooth.

Step 4

Drain and rinse chickpeas. Heat a large saucepan or pot over high heat and pour in the soup. Once boiling, reduce heat to simmer, add the chickpeas and cook for a further 3 to 5 minutes. Remove from heat. The texture should be thick and silky. Cook over heat for longer if needed to thicken.

Step 5

Serve hot and optionally garnish with coconut cream, parsley, sesame seeds and olive oil. Enjoy! Store leftovers in the fridge for 3 to 4 days.

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Makes leftovers

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