This recipe uses simple and fresh ingredients to make a wholesome, delicious, and satisfying soup. This soup is minimally spiced so that the taste and aroma of the beets and kale can stand out.
Prep time: 15 minutes
Cook time: 1 hour (includes the time needed to roast the beets)
Yield: 4 1-cup servings
This beet soup pairs beautifully with a piece of thick and nutty multi-grain bread.
Ingredients
- 1/2 onion, diced small
- 2 cloves of garlic, minced
- Purple beets, 10-12 small or 5-6 large
- 1 can of garbanzo beans (15 oz), drained and rinsed
- 1 large stalk of kale, cut or gently ripped into small pieces
- 3-4 tablespoons olive oil
- 1/4 teaspoon turmeric powder
- 1 1/2 teaspoons salt
- 3 cups water
- Black pepper to taste
Directions
- Preheat the oven to 350 degrees Fahrenheit, and grease a baking sheet with olive oil.
- Cut the beets in half and place them skin side up on the baking sheet. Roast for 30 minutes or until tender.
- Allow the beets to cool to room temperature after removing them from the oven. Once they have cooled peel off the skins and dice the beets into 1/2-inch cubes.
- Cook the onions and garlic in olive oil over medium-low heat on the stove in a soup pot for five minutes.
- Add the cubed beets and stir.
- Stir in turmeric powder and salt. Let the mixture cook for five minutes.
- Add the garbanzo beans and kale. Stir.
- After the kale has cooked down and softened add 3 cups of water.
- Raise the heat to medium and let the soup come to a simmer. Simmer for 5 minutes.
- Add black pepper and extra salt to taste.
- Serve, share, and enjoy.
This beet soup pairs beautifully with a piece of thick and nutty multi-grain bread.

Annika Laughlin
Annika has a love of fresh fruits and vegetables and a passion for cooking for others. She creates dishes that are simple, wholesome, delicious, and easy to prepare.