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Roasted beetroot and chickpeas soup

On cool evenings I find a nice, hearty soup warming and filling. This roasted beetroot and chickpeas soup is vegan, gluten-free and super healthy too! Most importantly, roasting the beetroot can be done days ahead (when the oven is on for another meal) and kept in the fridge, then the soup only takes a few minutes to create!
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 6 baby beetroots
  • 3 tomatoes
  • 3 cloves of garlic
  • 1 carrot
  • 1 chilli deseeded (optional)
  • 2 tsp fress thyme leaves
  • 2 Tbsp olive oil
  • 500 ml vegetable stock
  • 1 tin chickpeas drained
  • 1 handful of coriander or parsley leaves
  • 1 Tbsp apple cider vinegar

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion, beetroots and tomatoes in half, then put them in a large baking tray.
  3. Cut the carrot into chunks and tuck between the vegetables together with the garlic cloves and chilli (if used). Scatter the thyme leaves on top, drizzle with the oil, then season with salt and pepper.
  4. Bake for approx. 30 minutes, turning the veggies once or twice.
  5. When the veggies are tender, transfer them to a saucepan. Remove the skin of the garlic cloves and the stem of the chilli.
  6. Add the vegetable stock and chickpeas then bring to the boil. Add the coriander or basil leaves. Using a stock blender, process the stew into a silky soup.
  7. Reheat it if necessary.
  8. Add the cider vinegar just before serving.