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Journal of Inspired living

Vegan Beetroot Borscht with Chickpeas and Vegetables Recipe


Vegan Beetroot Borscht with Chickpeas and Vegetables

Credit: Adam Guthrie

This traditional beetroot soup incorporates a variety of other vegetables for extra nutrition. It can be eaten cold in the summertime or hot in the winter.

Serves: 4–6

Ingredients

Method

  • 1 red onion, cut into chunks
  • 2 cloves garlic, roughly chopped
  • 2 carrots, cut into small batons
  • 6 large mushrooms, sliced
  • 6 baby beetroots, cut into 2cm cubes
  • 1 bay leaf
  • 1 sprig rosemary
  • 1½ cups cooked chickpeas
  • 4 tomatoes, diced
  • 1L vegetable stock
  • Salt & pepper, to taste
  • 2 tbsp arrowroot
  • 1 cup uncooked couscous
  1. Heat frying pan. Add onion and garlic and sauté over medium heat for 2 mins with dash of water.
  2. Add carrot, sliced mushroom and baby beets. Add bay leaf, rosemary sprig, chickpeas and diced tomato. Add vegetable stock and stir through.
  3. Season with salt and pepper, covered, and simmer for 20 minutes.
  4. Mix arrowroot with ½ cup of water, add to soup, stir well and allow to thicken.
  5. Meanwhile, add couscous to bowl, cover with boiling water. Cover with cloth and let stand for 5 mins, then fluff with fork and serve with borscht.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.