Chilled Beetroot Soup with Crispy Chickpeas
A velvety, vibrant soup with roasted chickpeas for texture contrast, featuring earthy beets and a refreshing herb garnish. This mediterranean-inspired soups (vegan) ready in about 55 minutes pairs beetroots, chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g beetroots
- 150g chickpeas
- 1 tbsp olive oil
- 50g red onion
- 300ml vegetable broth
- 1 tbsp lemon juice
- 10g fresh dill
- 1/4 tsp salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 200°C (400°F). Peel and dice beetroots into 1cm cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender.
- Step 2: While beets roast, pat dried chickpeas with paper towels. Heat 1 tbsp olive oil in a small skillet over medium heat, add chickpeas, and toast for 8-10 minutes until golden and crisp, stirring occasionally.
- Step 3: Blend roasted beets, 300ml vegetable broth, 1 tbsp lemon juice, 1/4 tsp salt, and a pinch of black pepper until completely smooth.
- Step 4: Chill soup for at least 1 hour. Garnish with 10g chopped fresh dill and crispy chickpeas before serving. Soup should be uniformly deep red with a silky texture.
Frequently asked questions
How long does Chilled Beetroot Soup with Crispy Chickpeas take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Beetroot Soup with Crispy Chickpeas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beetroots from drying out.
Can I substitute ingredients in Chilled Beetroot Soup with Crispy Chickpeas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Beetroot Soup with Crispy Chickpeas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Beetroot Soup with Crispy Chickpeas vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to make with vibrant flavors. The chickpeas were perfectly crispy every time.
- ★★★★★
My family loved this for dinner—so refreshing on a hot day and the colors are stunning!
- ★★★★★
The chilled beetroot soup was absolutely delicious! The crispy chickpeas added the perfect crunch.
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