Special Dish for the Week: Beet Greens and Chickpea Soup

I am loving my bone broth soups—and I am loving being able to share my bone broth soups with a few friends who can use this kind of TLC while they heal their injured bodies and wounded souls—and I smile this morning while cycling over to one friend, packing a jar of one of my bone broth soups, as I pass a car labelled with a Meals on Wheels sticker, thinking, “Me too!”, and then, “I need a sticker like that for my bike*!” (to join the one that declares “One Less Car”), having prepared another bone broth soup for this Special Dish for the Week:

* Apparently, Meals on Bikes is what I can aspire to!

Beet Greens and Chickpea Soup

Beet Greens and Chickpea Soup

Beet Greens and Chickpea Soup

I first make this soup last summer, when the downtown farmers market kept me well supplied with beets while I was concocting my daily doses of fermented beet juice. The summer before, I learn to also prepare and eat the greens from the beets. Having once tried them, I now love them in stir fries and soups.

Then I discover, when looking into not only nutritious foods again but also healthy food combinations, that beet greens are recommended to be eaten with chickpeas! According to various sources, the vitamin B6 in chickpeas increases absorption of magnesium in beet greens. So, I combine these two healthy ingredients, creating a “super bone broth soup”.

I sautée the base ingredients first:

  • 1 tbsp coconut oil, for sautéeing the onions
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, grated
  • 1/2-1 in. ginger, grated
  • 1 red Thai chili pepper
Beet Greens and Chickpea Soup Ingredients

Beet Greens and Chickpea Soup Ingredients

I then add:

  • beet stems*, coarsely chopped
  • cilantro stems, coarsely chopped
  • wakame flakes
  • 1 cup red lentils, pre-soaked
  • 8-10 cups bone broth, or water, or half and half

* from ~4-9 beets

Once cooked (about 30 minutes), I purée these using my handheld smoothie blender.

I then add:

  • 1 can chickpeas
  • beet greens* (leaves), coarsely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp Himalayan salt

To further thicken the soup, when the beet greens are wilted and chickpeas warmed through, I purée about a cup of the soup and return to the pot, mixing it in.

I serve the soup with a drizzle of coconut milk and cilantro leaves for garnish, and enjoy it with a glass of Côtes du Rhône Villages red French wine.

3 thoughts on “Special Dish for the Week: Beet Greens and Chickpea Soup

  1. Nice. I am trying to heal Crohn’s using bone broth, for soups and simply for cooking meat or veggies in. Tonight we have a simple mushroom and cilantro bone broth soup with white bean, cucumber and garden chives salad. Happy summer cycling!

    • That sounds great, Christina – I hope it’s working for you!! Power of belief is a large part of the solution 🙂

      Thanks for the idea – this week’s bone broth soup will be mushroom with rice, beans and veggies, seasoned with thyme. Hopefully I won’t run out of steam before I post that for the SDFTW!

      Thank you for the wishes, and for dropping by. Happy summer to you, too!!

  2. Pingback: Special Dish for the Week: Beet and Shiitake Mushroom Soup | Maggie's Way

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