Beetroot and Artichoke Soup with Roasted Chickpeas and Quinoa Recipe

This soup is soothing, velvety and packed with good things. Jerusalem artichokes are in season from November to March and have a divinely nutty and sweet flavour, plus they are a source of prebiotic fibre.

Serves

Takes

45 minutes

Plant points:

Ingredients

1 tbsp olive oil
1 tbsp butter
1 large onion, diced
1 leek, roughly chopped
250 g Jerusalem artichokes, peeled and roughly chopped
250 g raw beetroot, peeled and roughly chopped
250 g carrots, peeled and roughly chopped
1 litre chicken or vegetable stock
Squeeze of lemon juice
Salt and black pepper
Roasted chickpeas and quinoa
240 g cooked queen chickpeas from a jar, drained
250-g pouch cooked quinoa
1 tbsp olive oil
2 garlic cloves, unpeeled and bashed
Squeeze of lemon juice

Method

Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

Heat the oil and the butter in a large saucepan over a medium-high heat. Fry the onion with a good pinch of salt for a couple of minutes, then add the leek and fry for 5 minutes. Add the Jerusalem artichokes, beetroot and carrots with another pinch of salt. Cover and cook for about 10-15 minutes, stirring regularly, until they are starting to soften and caramelise.

Add the stock to the pan, bring to a simmer and cook for about 15-20 minutes, or until all of the vegetables are completely soft. Whizz in a blender with a squeeze of lemon juice and salt and pepper to taste.

Meanwhile, for the topping, pat the chickpeas dry if needed. Toss the chickpeas, quinoa, oil, bashed garlic cloves and lemon juice on a baking tray; season with salt and pepper. Roast for 15-20 minutes, stirring halfway, until golden in places.

Reheat the soup if necessary, then ladle into bowls and scatter with the toasted quinoa and chickpea topping.

Extracted from Crazy Busy Weeknights by Eleanor Maidment, published by Ryland Peters & Small (€23.06) Photography by Carolyn Barber © Ryland Peters & Small

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