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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 medium beetroot
  • 1 red onion
  • 4 cloves of garlic
  • 2 large sweet potatoes
  • 1 tsp cumin powder
  • 1 tsp oregano
  • ½ tsp chilli flakes optional
  • 2 Tbsp olive oil
  • 1 handful flat parsley
  • 1 tin chopped tomatoes
  • 750 ml vegetable stock
  • 1 tin chickpeas
  • Salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the unpeeled onion into 4 wedges.
  3. 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.
  4. Bake for about 25 minutes, or until the veggies are tender.
  5. Take the tray out of the oven and discard the skins of the onion, garlic and maybe red pepper..
  6. Put all vegetable flesh into a saucepan and add the tinned tomatoes and the stock. Bring to the boil and cook for ten minutes.
  7. Turn off the heat, add the parsley, then blend the soup with a stick blender until you get smooth, silky soup.
  8. Drain the chickpeas and add them to the soup. Taste it, adjust the seasoning to your liking.
  9. Reheat, then serve.