This great looking soup is SO TASTY AND FILLING.
I used to think that I hated beets, but then -like 15 years ago- I was vacationing in Austria and I had the most amazing beet soup. I realized that I loved beets when they were infused with the right flavors and cooked in a certain way. Now I’m a fan. And I use beets a lot: raw in fresh juices, roasted in salads, grated on bean burgers; but my favorite way to have beets is in flavor-packed soups. Like in this Creamy Beet Kale and Chickpea Soup. So delicious, even beet haters will devour this hearty meal. Trust me, I was one of them. It’s also pretty. And who can resist a bowl of gorgeous food?!
Do you know beets are really good for you? They are loaded with vitamins, minerals and antioxidants. And they are anti-inflammatory, good for your heart, your liver (your main detox organ), your digestive system, and your brain. You can read more about beets amazing benefits here.
This soup is filled with plant-based protein, healthy fats and good complex carbs; the perfect balanced meal. I added some great tasting spices and a splash of balsamic vinegar (because beets and balsamic were born to be together) so all the flavors are there for you to enjoy! I also blended cashews with a generous amount of cooked beets to make a super thick, luscious and dreamy soup.
Feel like getting cozy with a beautiful bowl of soup?! If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Creamy Beet, Kale And Chickpea Soup
- 2 Tbsp olive oil
- 1 big onion, chopped
- 4 garlic cloves, minced
- 2 Tbsp grated ginger
- 1 Tbsp ground coriander
- 2 pounds or 900 gr beets, peeled and chopped into 0.5 inches or 1-1.5 cm cubes
- 4 ½ cups water, divided
- ⅔ cup cashews - soaked for at least two hours, preferably overnight*
- 1 Tbsp Dijon mustard
- 1 15 oz can of chickpeas drained and rinsed – or 1 ½ cup of cooked chickpeas
- 3 cups finely chopped kale
- 2 Tbsp balsamic vinegar
- 1 ½ tsp sea salt
- 1 tsp coconut sugar
- Freshly ground pepper
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté for 3-5 minutes, until translucent.
- Add garlic and ginger and cook for 2 more minutes.
- Add ground coriander and sauté for another minute.
- Add beets and 3 cups of water. Bring to a boil and lower the heat. Simmer, covered with the lid ajar, for 20 – 25 minutes, until the beets are tender.
- Transfer 3 cups of chunky soup to a high-speed blender. Drain and rinse cashews and add them to the blender with the remaining 1 ½ cup of water and the Dijon mustard.
- Blend until smooth and creamy. Pour the creamy mixture back into the pot and stir.
- Add chickpeas, kale, balsamic vinegar, sea salt, coconut sugar and pepper and cook for 3 more minutes.
- Serve with chopped parsley and a nice slice of crusty sourdough.
- Enjoy this vibrant soup!