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
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
- Prep Time: 5
- Cook Time: 30