Beet and Garbanzo Bean Soup

A creamy good-for-you soup that is loaded with beets, garbanzo beans and spices. Perfect for this time of the year when all of us want some extra help with the new year resolutions,  yet crave for something delicious and flavorful!


It’s raining cats and dogs in our neck of the woods. In fact, the rain has been relentless since last night, many rivers and reservoirs are almost to the brim. California has been hard hit with drought for a few years now, so we all welcome this outpouring with open arms!

What would be the perfect dish on a cold, rainy winter day? I can certainly settle down on our couch, in some jammies with a throw draping me  and clutching a warm bowl of soup with both my hands to keep them toasty. If you are anything like me then this soup will be perfect on such a day.

Gorgeous colored creamy soup that gets its creaminess from beets and garbanzo beans  blended together with spices! Brightly colored from crimson hued beets,  I must admit that the inspiration for this soup is the delicious Beet falafels. Beets are just beautiful right now and they are loaded with chock-full of vitamins and minerals. Beets and garbanzo beans seem to make a mouth watering combination when cooked together. If you want to eat healthy or enjoy a delicious bowl of comforting soup, then let us proceed to the recipe…

—Heat olive and toast coriander seeds, cumin seeds and red pepper flakes

—saute chopped onion and garlic

—saute grated beets

—add stock, garbanzo beans, sugar and salt, cook

—blend and enjoy!


– To prepare beets – wash, chop ends off, peel and grate on the coarse side of your box grater. You can certainly chop the beets instead of grating, but that just might take a little longer to cook

-to make a vegetarian or vegan version, simply use vegetable stock

Love some soup? Check out –

Butter chicken inspired roasted tomato soup

ThaI shrimp noodle soup

Chicken kurma inspired ramen

Beet and Garbanzo Bean Soup


2 tablespoons olive oil

2 teaspoons coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon red pepper flakes

1/2 (small – medium) red onion, chopped

2 garlic cloves, chopped

1 1/2 cups coarsely grated beet, about 1 medium, washed and peeled

3 cups chicken stock or vegetable stock

1 x 15 ounce can garbanzo beans, drained and rinsed

1 teaspoon sugar

1/2 teaspoon salt

chopped cilantro, optional


Heat olive oil in a medium saucepan over medium heat. Add coriander seeds, cumin seeds and red pepper flakes, stir for few seconds, until toasted.  Saute onion and garlic, until golden. Add grated beet and stir for about a minute.  Add stock, garbanzo beans, sugar and salt, bring to a boil, cover pan, reduce heat to low and simmer for 15 minutes.

Take pan off heat, uncover and cool slightly.

Transfer all ingredients to a blender and blend until smooth.

Pour into serving bowls, garnish with chopped cilantro (if using).

Makes 2-3 servings




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