Despite the date, it is fall here and this quick and uber nutritious soup is a staple here in my home. So I thought I would share - I never set out to have one of "those" kinds of blogs! I love the naturally vibrant colour of this thick and hearty soup and feel good serving it to the hungry people who live in my house - I made it yesterday much to the delight of my kids who have be requesting this vegan, wheat, and gluten free dish!
|Organic Blue Potato|
1 onion, chopped
2 cloves garlic, minced
1 Tbsp ginger minced
2 stalks celery, chopped
1 Tbsp organic olive oil
4 Beets, peeled and quartered
3-4 blue potatoes, (washed and scrubbed, not peeled) halved, substitute with nugget if you can't find blue or are too boring to try ;)
1 litre organic Vegetable broth (or Homemade)
1 can organic chickpeas, drained and rinsed
Pinch of salt and pepper
1 tsp rosemary (reserve sprig for garnish)
Purple Soup begins the same way most great soups do:
- In a large soup pot saute the onion, garlic, celery, and beets in heated oil until onion is opaque.
- Add remaining ingredients, cover, and bring to a boil.
- Reduce heat and simmer till potatoes and beets are easily pierced with a fork (like you are making mashed pots).
- Remove from heat and blend smooth with an immersion blender.