An earthy, sweet and creamy beetroot soup that’s packed with protective antioxidants. Combined with the fibre and plant protein from the chickpeas, you’ve got yourself a super bowl.
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Serves
4
Beetroot
Shallot
Chicken Stock
Crème Fraîche
Cooked Chickpeas
Fresh Dill
Olive Oil
Serves
4
Beetroot
Shallot
Chicken Stock
Crème Fraîche
Cooked Chickpeas
Fresh Dill
Olive Oil
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Step 1.
Heat the oven to 175°C and line a tray with baking paper.
Step 2.
Wash and scrub the beets (no need to peel), then roughly chop them into quarters. Add to a bowl and toss with a glug of olive oil and salt. Roast in the oven for 45 mins, turning once halfway through.
Step 3.
Heat another glug of olive oil in a large pan set over a low-medium heat. Peel and slice the shallots, then sauté them for about 5 mins until soft and fragrant. Stir in the roasted beets, then cover with broth and simmer for 10-15 mins, until the beets are very soft.
Step 4.
Transfer the mixture to a blender and blend until smooth. Allow to cool for a few mins, then blend in half a cup of the crème fraîche. Transfer the soup back to the pot, drain the chickpeas (reserve the liquid for another recipe), and stir them into the soup.
Step 5.
Divide the soup across four bowls and serve with the remaining crème fraîche, a few stalks of dill, and a drizzle of olive oil.
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