--- title: "Creamy Beet, Kale And Chickpea Soup" id: "11059" type: "post" slug: "creamy-beet-kale-and-chickpea-soup" published_at: "2021-03-02T14:32:30+00:00" modified_at: "2024-06-19T13:54:16+00:00" url: "https://mondaydreams.com/2021/03/02/creamy-beet-kale-and-chickpea-soup/" markdown_url: "https://mondaydreams.com/2021/03/02/creamy-beet-kale-and-chickpea-soup.md" excerpt: "This great looking soup is SO TASTY AND FILLING. I used to think that I hated beets, but then -like 15 years ago- I was vacationing in Austria and I had the most amazing beet soup. I realized that I..." taxonomy_category: - "Mains" - "Soups and Stews" taxonomy_language: - "English" --- # Creamy Beet, Kale And Chickpea Soup by [Gaby](https://mondaydreams.com/author/gabysommer/) on [March 2, 2021](https://mondaydreams.com/2021/03/02/creamy-beet-kale-and-chickpea-soup/) in [Mains](https://mondaydreams.com/category/mains/) , [Soups and Stews](https://mondaydreams.com/category/soups-and-stews/) [Jump to Recipe](#recipe) [Print Recipe](https://mondaydreams.com/wprm_print/creamy-beet-kale-and-chickpea-soup) **This great looking soup is SO TASTY AND FILLING.** I used to think that I hated beets, but then -like 15 years ago- I was vacationing in Austria and I had the most amazing beet soup. I realized that I loved beets when they were infused with the right flavors and cooked in a certain way. Now I’m a fan. And I use beets a lot: raw in fresh juices, roasted in salads, grated on bean burgers; but my favorite way to have beets is in flavor-packed soups. Like in this Creamy Beet Kale and Chickpea Soup. So delicious, even beet haters will devour this hearty meal. Trust me, I was one of them. It’s also pretty. And who can resist a bowl of gorgeous food?! Do you know beets are really good for you? They are loaded with vitamins, minerals and antioxidants. And they are anti-inflammatory, good for your heart, your liver (your main detox organ), your digestive system, and your brain. You can read more about beets amazing benefits [here](https://www.foodmatters.com/article/6-amazing-health-benefits-beets) . This soup is filled with plant-based protein, healthy fats and good complex carbs; the perfect balanced meal. I added some great tasting spices and a splash of balsamic vinegar (because beets and balsamic were born to be together) so all the flavors are there for you to enjoy! I also blended cashews with a generous amount of cooked beets to make a super thick, luscious and dreamy soup. Feel like getting cozy with a beautiful bowl of soup?! If you try it, let us know what you think. Tag us on [Instagram](https://www.instagram.com/mondaydreamsblog/) @mondaydreamsblog or leave a comment below. We love hearing from you! ## Creamy Beet, Kale And Chickpea Soup Vegan, gluten-free, protein-rich, fiber-rich, loaded with nutrients and oh-so-delicious Creamy Beet, Kale and Chickpea Soup. So tasty even beet haters will love this hearty soup. [Print Recipe](https://mondaydreams.com/wprm_print/creamy-beet-kale-and-chickpea-soup) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmondaydreams.com%2F2021%2F03%2F02%2Fcreamy-beet-kale-and-chickpea-soup%2F&media=https%3A%2F%2Fmondaydreams.com%2Fwp-content%2Fuploads%2F2021%2F03%2F0033-creamy-beet-kale-and-chickpea-soup-002-web.jpg&description=Creamy+Beet%2C+Kale+And+Chickpea+Soup&is_video=false) Prep Time 10 minutes mins Cook Time 35 minutes mins Total Time 45 minutes mins Course Main Course, Soup Cuisine Mediterranean, Vegan, Vegetarian Servings 5 ### Ingredients - 2Tbspolive oil - 1big onion,chopped - 4garlic cloves,minced - 2Tbspgrated ginger - 1Tbspground coriander - 2poundsor 900 gr beets,peeled and chopped into 0.5 inches or 1-1.5 cm cubes - 4 ½cupswater,divided - ⅔cupcashews -soaked for at least two hours, preferably overnight* - 1TbspDijon mustard - 115 ozcan of chickpeasdrained and rinsed – or 1 ½ cup of cooked chickpeas - 3cupsfinely chopped kale - 4tspbalsamic vinegar - 1 ½tspsea salt - 1tspcoconut sugar - Freshly ground pepper ### Instructions - Heat olive oil in a large pot over medium heat. - Add onions and sauté for 3-5 minutes, until translucent. - Add garlic and ginger and cook for 2 more minutes. - Add ground coriander and sauté for another minute. - Add beets and 3 cups of water. Bring to a boil and lower the heat. Simmer, covered with the lid ajar, for 20 – 25 minutes, until the beets are tender. - Transfer 3 cups of chunky soup to a high-speed blender. Drain and rinse the cashews and add them to the blender with the remaining 1 ½ cups of water and the Dijon mustard. - Blend until smooth and creamy. Pour the creamy mixture back into the pot and stir. - Add chickpeas, kale, balsamic vinegar, sea salt, coconut sugar and pepper and cook for 3 more minutes. - Serve with chopped parsley and a nice slice of crusty sourdough. - Enjoy this vibrant soup! ### Notes * Soaking nuts overnight makes them a whole lot healthier (you can read more about it [here](https://www.foodmatters.com/article/the-benefits-of-soaking-nuts-and-seeds) . But if you are hungry and want to make this tasty treat now, soak the cashews in boiling water for 20 minutes. This will soften them quickly. 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