Chickpea-beet soup
Chickpea-beet soup
398kcal Per person
16g Protein
59g Carbs
11g Fat
21g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 5 ounces chickpeas (140 g)
- ¼ pound potato (114 g)
- 2 steamed beets
- 1 carrot
- ½ tablespoon olive oil (8 ml)
- 1 cube vegetable bouillon
- 1 ½ cup water (356 ml)
- 1 tablespoon tomato paste (20 g)
- 2 ounces cabbage, shredded (56 g)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Finely chop the onion and mince the garlic. Drain and rinse the chickpeas.
- Peel and dice the potatoes, beets and carrot into small pieces.
- In a large soup pot, heat the oil over medium heat. Add the onion, beets and carrot for about 5 minutes.
- Add the garlic and sauté for 1 minute. Then add the vegetable broth, water, the tomato paste, cabbage and the potato. Bring to a boil.
- Once boiling, reduce the heat and let the soup simmer for 10 minutes or until the potato and vegetables are tender. Stir in the chickpeas and lemon juice and let this simmer for the last 5 minutes.
- Blend the soup in a blender or with an immersion blender until smooth.
- Season the soup with salt and pepper to taste and serve in a bowl or deep plate.
Requisites:
- (Immersion) blender
Tip van FitChef
Delicious with fresh dill or chives.
