Beetroot and chickpea soup with rainbow chard recipe
It is the perfect autumn soup.
Beetroot provides the antioxidant betacarotene, while chickpeas are high in zinc, which helps to deactivate the virus that leads to cold sores.
2 garlic cloves, finely chopped
2 onions, sliced
1 tbsp cumin
1 tbsp coriander
4 medium cooked beetroots, chopped into cubes
100 g red lentils
400 g cooked chickpeas
juice of 1 lemon
1.4 litres of vegetable stock
1. In a medium pan, saute onions and garlic until translucent. Add the cumin, coriander and red lentils, stir well.
2. Add the stock and simmer for 15 minutes, add the beetroot and simmer for further 5 minutes. Season to taste. Blend in the pan with hand held blender until smooth.
3. Add the chickpeas and heat through.
4. Add the lemon juice, stir. Serve immediately, adding a swirl of sheep's or goat's yogurt if you wish.
Rainbow chard- simply saute for a couple of minutes with olive oil on a medium heat. Season to taste.