Roasted beetroot and sweet potato soup with chickpeas
This roasted beetroot and sweet potato soup with chickpeas can be cooked in two stages – first the roasted veggies, then the soup. It’s healthy, vegan and very yummy – an ideal immune-booster on cold winter days.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the unpeeled onion into 4 wedges.
- Peel and cut the beetroot and sweet potatoes into chunks. Scatter them into a baking tray. Tuck the unpeeled garlic cloves between them, then dust everything with the spices and drizzle them with the olive oil. Season with salt and pepper.
- Bake for about 25 minutes, or until the veggies are tender.
- Take the tray out of the oven and discard the skins of the onion, garlic and maybe red pepper..
- Put all vegetable flesh into a saucepan and add the tinned tomatoes and the stock. Bring to the boil and cook for ten minutes.
- Turn off the heat, add the parsley, then blend the soup with a stick blender until you get smooth, silky soup.
- Drain the chickpeas and add them to the soup. Taste it, adjust the seasoning to your liking.
- Reheat, then serve.