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Beetroot Soup. Shiraz Maherali
Healthy Hints
This soup is a significant source of fibre. The smooth and creamy pureed beetroot is complimented beautifully by the fibre-rich, high protein, low fat chickpeas, which add bite and texture. You could make fresh chicken stock if you prefer: simply boil pieces of chicken in water, no need to add salt.
Ingredients
Ingredients
250 g beetroot, peeled and diced
625 ml unsalted chicken or vegetable stock
125 g canned chickpeas, (drained weight)
½ tsp salt
½ tsp black pepper, ground
1-2 fresh mint leaves, (optional)
What does this chart mean?
- Calories148kcal
- Protein11.9g
- Fat0.7g
- Saturated fat0.1g
- Carbohydrate24.6g
- Sugars (Total)8.9g
- Fibre6.1g
- Salt2.2g
Directions
1. Heat a medium sized pot over a medium-low heat. Add the beetroot and 250ml of the stock. Cover and cook until tender, approximately 12-15 minutes.
2. Once cooked, transfer to a blender and blend into a purée.
3. Return the puréed beetroot to the pot and add the remaining stock.
4. Add the chickpeas, salt and pepper and simmer for approximately 8 minutes.
5. Garnish with the mint leaves.
