Pink Beet & Potato Soup

Name: Pink Beet & Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: - 1 Clove Garlic ($0.11); - 1/2 Brown Onion ($0.25); - 1 Can (240g) Chickpeas ($1); - 1 Tbsp Olive Oil ($0.16); - 2 Tbsp Tahini ($0.4); - 1 Tbsp Balsamic Vinegar ($0.12); - 2 Cups Vegetable Broth ($0.9); - Pinch of Salt and Pepper ($0.05); 2 Potatoes ($1.30); 250g Pre-Cooked Sleeved Beetroot

5 steps

Prep:10minCook:20min

Delicious is an understatement. This soup is silky, creamy and has a punchy flavour from the beetroot. Feel free to add your choice of bean to bump up the protein.

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

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories221.2 kcal (11%)

Total Fat8.7 g (12%)

Carbs30.7 g (12%)

Sugars4.8 g (5%)

Protein6.9 g (14%)

Sodium618.5 mg (31%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 CloveGarlic

0.5Brown Onion

1 x 240gCan Chickpeas

1 TbspOlive Oil

2 TbspTahini

1 TbspBalsamic Vinegar

2 CupsVegetable Broth

250gBeetroot

Instructions

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.