Beet Soup with Chickpea Croutons
MAKES 4 PORTIONS
6 medium beetroots
4 carrots, finely diced
1 onion, finely diced
6 garlic cloves, crushed
1 small fennel, finely diced
1 t coconut oil
3 cups vegetable broth, warm
¼ t sea salt
1 T chia
1 t pumpkin seeds
1 t coconut milk
5 MINS PREP + 30 MINS cooking
Place the unpeeled beetroots in a pot, cover with water, bring to boil then simmer for 30 minutes.
Drain water and set aside to cool.
Heat the coconut oil in a medium pan, add the onions, garlic, fennel, and carrot and cook for 5-7 minutes.
Peel the beetroots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
Blend to obtain a smooth cream.
Season with salt and serve garnished with garlic, chia, pumpkin seeds & coconut milk.
1 cup dry chickpeas (200 g)
The juice of half a lemon
1 t salt
1 t paprika
Directions - 35 mins
Soak the dry chickpeas overnight.
Preheat the oven to 400
Stir all the ingredients in a bowl.
Place the chickpeas on a cookie sheet with parchment.
Roast for 20 minutes, then move them around and roast for another 10-15 minutes.
Let the chickpeas cool before using.