Beetroot and apple soup with flatbread

Name: Beetroot and apple soup with flatbread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 2 organic raw beetroots and beetroot greens; 1 large carrot; 1 apple; 2 medium tomatoes; 1 medium white onion; 3 cloves of garlic; 1 tbsp coconut oil; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp black pepper; enough water to partially cover the vegetables; himalayan pink salt and black pepper to season; 10 tbsp chickpea flour; ½ tbsp garlic powder; 1 tsp turmeric; ½ tsp black pepper; 2 tsp coconut oil; 180ml cold water

A healthy beetroot and apple soup with chickpea flatbread that can be served for lunch or dinner.

Beetroot and apple soup with flatbread

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Fibre, so often lacking in the modern diet, is definitely not lacking in this meal which is rich in both soluble and insoluble fibre. Both are important for their ability to improve glycaemic control and lower blood cholesterol. Protein-rich chickpeas & good fats help to slow down digestion and the extent to which blood sugar is raised after eating.

Total Time: 35 minutes
Yield: 2 1x

Ingredients

Scale

For the soup:

2 organic raw beetroots and beetroot greens
1 large carrot
1 apple
2 medium tomatoes
1 medium white onion
3 cloves of garlic
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp turmeric
1 tsp black pepper
enough water to partially cover the vegetables
himalayan pink salt and black pepper to season

For the chickpea flatbread:

10 tbsp chickpea flour
½ tbsp garlic powder
1 tsp turmeric
½ tsp black pepper
2 tsp coconut oil
180ml cold water

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Instructions

Wash, peel and chop the beetroot and carrot into large chunks.
Wash and chop the beetroot greens, apple and tomatoes.
Peel the onion and chop it into large chunks. Peel and crush the garlic.
Heat the coconut oil in a pressure cooker. Add the cumin seeds, onion and garlic and cook for 2-3 minutes. Add the vegetables and spices and cook for a further 5 minutes.
Add the water and secure the lid onto the pressure cooker*. Put the safety plug in place and cook on medium heat until there have been 4 “whistles” i.e. bursts of steam vented from the safety plug
Meanwhile, mix all the dry ingredients for the chickpea flatbread in a bowl. Make a well and add the oil. Then gradually add the water and mix to incorporate completely.
Heat a frying pan and brush with a little oil. Pour ½ the batter into the pan. Tilt to ensure this covers the bottom of the pan evenly. Cook for 2-3 minutes on each side until golden. Repeat with the remaining batter.
Once the soup has cooled a little and you are able to open the pressure cooker lid blend to a smooth consistency. Season and serve immediately with the chickpea flatbread.

*This soup can be made over the stove in a saucepan also but may take longer