Creamy Beet, Kale And Chickpea Soup
Vegan, gluten-free, protein-rich, fiber-rich, loaded with nutrients and oh-so-delicious Creamy Beet, Kale and Chickpea Soup. So tasty even beet haters will love this hearty soup.
Ingredients
- 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
- 4 tsp balsamic vinegar
- 1 ½ tsp sea salt
- 1 tsp coconut sugar
- Freshly ground pepper
Instructions
- 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 the cashews and add them to the blender with the remaining 1 ½ cups 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!
Notes
* Soaking nuts overnight makes them a whole lot healthier (you can read more about it here. But if you are hungry and want to make this tasty treat now, soak the cashews in boiling water for 20 minutes. This will soften them quickly.