Spiced beet soup with Coco Start

Serves 4-6


  • 3 tbsp olive oil
  • 2 sjalot
  • 1 small turnip-rooted celery, peeled and chopped
  • 5 beets, peeled and chopped
  • 3 garlic cloves, roughly chopped
  • 2 cm fresh ginger, grated
  • 1 tsp cinnamon powder
  • ½ tsbp cumin powder
  • 1½ L vegetable stock, 3 cubes
  • 200 g chickpeas, canned or cooked
  • 1/8 tsp cayenne pepper
  • Sea salt


  • Fresh parsley, chopped
  • Abbot Kinney’s Coco Start
  • Handful garden cress
  • Fresh mint leaves, to taste


  1. Bring 1,5 L of water to a boil for the vegetable stock.
  2. Put a big pot on the stove on medium heat and add the olive oil, sjalots and turnip-rooted celery.
  3. Fry, while stirring now and then for around 10 minutes. Then add the beet, garlic, ginger, cinnamon, and cumin. After 3 minutes of frying add the vegetable stock and bring to a boil. Let it cook for another 20 minutes with the lid on.
  4. In the meantime, mix the chickpeas well together in a bowl with 1tbsp olive oil, a pinch of cayenne pepper and some sea salt to taste.
  5. Put a frying pan on low to medium heat and fry the chickpeas until they get crunchy and golden brown. Just before you put the pan off the stove add the parsley and fry for another 2 minutes.
  6. Pour the soup into a food processor and blend. (Can also be done with a stick blender of course!)
  7. Prep and put all of the ingredients for the topping on the table and serve the soup in a deep plate or a bowl.
  8. Dress the soup with a big spoon of Coco Start, the herbs and crunchy chickpeas.

beet soup

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