Roasted Beet Soup with Kale and Garbanzo Beans


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.


  • 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


  1. Preheat the oven to 350 degrees Fahrenheit, and grease a baking sheet with olive oil.

  2. Cut the beets in half and place them skin side up on the baking sheet. Roast for 30 minutes or until tender.

  3. 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.

  4. Cook the onions and garlic in olive oil over medium-low heat on the stove in a soup pot for five minutes.

  5. Add the cubed beets and stir.

  6. Stir in turmeric powder and salt. Let the mixture cook for five minutes.

  7. Add the garbanzo beans and kale. Stir.

  8. After the kale has cooked down and softened add 3 cups of water.

  9. Raise the heat to medium and let the soup come to a simmer. Simmer for 5 minutes.

  10. Add black pepper and extra salt to taste.

  11. Serve, share, and enjoy.

This beet soup pairs beautifully with a piece of thick and nutty multi-grain bread.

About the Teacher

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Annika Laughlin
Annika has a love of fresh fruits and vegetables and a passion for cooking for others. She creates dishes... Read more