Best with Organic Cooked Beets

Beet Fennel Soup with Roasted Chickpeas

Prep Time: 15 min // Cook Time: 40 min Servings: 4

What to do

Prepare the Soup

  1. Heat the oil in a large pot over medium heat. Add the onion and fennel and sauté, stirring frequently, until the onion begins to turn translucent (about eight minutes).
  2. Add garlic, potatoes, seasoning, and salt, and sauté for three minutes.
  3. Add broth and bring to full boil. Reduce the heat, cover, and simmer until potato is soft, about 20-30 minutes.
  4. Ladle the soup into a blender and add the chopped beets. Blend until completely smooth. Serve soup with roasted chickpeas and fennel fronds.

Roast the Chickpeas

  1. While the soup is simmering on the stove, prepare the roasted chickpeas.
  2. Add the chickpeas to a mixing bowl and toss them with the coconut oil, ground ginger, and salt. Spread the chickpeas on a parchment-lined baking sheet and bake at 400° for 20-30 minutes, stirring once halfway through, until browned and crispy.

What you’ll Need


2 tablespoons olive oil

1 small yellow onion, finely chopped

1 small bulb fennel, thinly sliced

3 cloves garlic, minced

1 large russet potato, peeled and chopped

2 teaspoons Italian seasoning

1 teaspoon oregano

1/2 teaspoon sea salt, to taste

4 cups low-sodium vegetable broth

1 8.8 ounce package Love Beets Organic Cooked Beets

Roasted Chickpeas:

1 15-oz can chickpeas, drained and rinsed

1 1/2 tablespoons coconut oil

1/2 teaspoon chili powder

1/2 teaspoon curry powder

1/4 teaspoon salt