Beetroot Soup With Toasted Chickpea Croutons

SERVES 2

READY IN 40 MINUTES

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For tomorrow’s lunch, heat your extra portion of soup then scatter with your
chickpea croutons just before you eat.

The Recipe

Ingredients

2 tbsp coconut oil

1 white onion, chopped

1 tbsp grated ginger

2 garlic cloves, crushed

250g (approx 3) raw beetroots,

chopped

1 tbsp yellow thai curry paste

sea salt

1/2 tsp cinnamon

1/2 tsp turmeric

1 pinch cayenne

400ml coconut milk

400g chickpeas, drained

1 tbsp maple syrup

 2 slices rye bread, toasted

Directions

Heat 1 tbsp coconut oil in a pot, add the onion and sauté for 5 minutes. Throw in the ginger, garlic and beetroots and stir for a few minutes. Add in the curry paste, a big pinch of salt, cinnamon, turmeric and cayenne and stir well. Then pour over the coconut milk and simmer for 30 minutes.

In a frying pan, heat the remaining tbsp coconut oil, add the chickpeas and sauté with the maple syrup and sea salt for 10 minutes until golden.

Top the soup with the toasted chickpeas and serve with rye bread.