Beetroot soup with broccoli and chickpeas
On cold evenings a bowl of this roasted beetroot soup with broccoli and chickpeas makes you warm and fills you up. It’s healthy, vegan, gluten-free and super easy to make. Serve it with wholesome bread or brown rice.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the onion and beetroots in half, then put them in a large baking tray.
- Cut the carrot into chunks and tuck between the vegetables together with the garlic cloves (unpeeled). Drizzle with the oil and balsamic, then season with salt and pepper.
- Cover with foil. Bake for approx. 30 minutes.
- When the veggies are tender, transfer them to a saucepan. Remove the skin of the garlic cloves, onion and beets (if not organic). You can chill the roasted veggies for a few days and make the soup later.
- Add the vegetable stock and broccoli, then bring to the boil. Cook for 10 minutes, then add the chickpeas and cook for another 5 minutes. Turn off the heat. Add the dill, then using a stock blender, whiz it until you get a silky soup. Add more stock, it its’ too thick.
- Reheat it if necessary.
- Add the cider vinegar just before serving.