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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.


Ingredients

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

Sea salt

Method


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.


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The Pinnacle Health, London E17, United Kingdom, petra@thepinnaclehealth.co.uk

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