2-3 large cooked beetroot (boiled till soft then chopped in chunks)
200g (approx) cooked and well-rinsed chickpeas (I used a jar, canned could work too)
1 t ground cumin
1 t paprika
2 T seasame seeds
dash of olive oil
2 c vegetable stock
200g creme fraiche / sour cream
salt and pepper to taste
juice of 1/2 lemon, to finish
In a blender or food processor, put everything except lemon, salt and pepper. Blend till smooth. Pour into a saucepan and bring to boil on stove. Turn down to a simmer and add in lemon juice, adding salt and pepper to taste.
Serve with fresh bread and if you like, topped with dukkah chickpeas:
200g cooked and well-rinsed and pat-dried chickpeas
good pinch sea salt
freshly ground black pepper
cumin seeds
coriander seeds
seasame seeds
Dry fry chickpeas, stirring for a couple of minutes, then add oil, salt, pepper and seeds. Fry a further couple of minutes until browning but not burning. Sprinkle these on the top (if you want them to STAY on the top for presentation, sprinkle them gently just near the surface of the soup, not from high above or they will likely sink).
This soup idea was just a quick made-up recipe so can likely be easily improved upon by you!
