Beet soup

Beet soup

Feb 13 2019


20 mn

Serves 5

This has so much flavor packed into it that it will blow you senses. The addition of the yogurt and crispy chickpeas on top creates a nice balance of textures and spices.


  • 6 small medium beets, peeled and cut into 4
  • 2 cups of crispy chickpeas (store bought or see recipe attached)
  • 2 shallots, chopped
  • 1 tbsp of grated ginger
  • 1/4 tsp of cinnamon
  • 1/2 tsp of turmeric
  • 1/2 tsp of cumin
  • 1 pinch of red pepper flakes
  • 2 cups of veggie broth
  • 1 can of coconut milk
  • 1-2 tsp of maple syrup
  • 2-3 tbsp of coconut oil
  • Garnish: greek yogurt, fresh cilantro


Heat up the oil in a medium pot and add the shallots, garlic and ginger and sauté for 2-3 minutes. Add all the spices and stir for 30 seconds before incorporating the beets in it. Cover and steam for 2-3 minutes.

Pour in the stock, coconut milk and maple syrup, bring to boil and reduce to simmer and cover for 15 minutes, until beets are tender and cooked through.

Using an immersion blender, purée the soup until smooth. Taste and adjust seasoning.

Serve in bowls and add some crispy chickpeas, a tsp of greek yogurt and some fresh cilantro.

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