This soup came about from conversations with a good friend about making beetroot soup. I was inspired to have a try making my own recipe; this resulted in a taste off with the both of us creating very different soups. I love the bright red colour of this soup and that beetroots are fantastically good for you.
1 kg beetroot, peeled
500g kumara or sweet potato
4 cups veggie stock (plus extra water if needed)
5 cloves garlic minced
1 medium onion
1 tsp salt
½ tsp chilli powder
½ tsp smoked paprika
1 tbsp miso paste
1 can chickpeas, rinsed and drained
2 tbsp lime juice
½ cup coconut cream – optional
Cut kumara and beetroot into small chunks and place in a large pot, add stock, diced onion, garlic, salt and spices. Bring to the boil them simmer for 20 – 30 min until the beetroot is soft.
Add chickpeas, miso and lime and then blend using a food processor or hand held blender.
Return the soup to a low heat and warm through, you can add extra water or stock if needed here.
For a creamier taste serve swirled with a dollop of coconut cream or top with fresh chopped parsley.