Vegan Borscht with Chickpeas and Coconut Milk

Vegan Borscht with Chickpeas and Coconut Milk is a delicious and healthy soup that is perfect for any occasion. This dish is a perfect combination of sweet and savory flavors that will leave you feeling satisfied and nourished. The recipe is easy to follow and can be made in just a few simple steps.

Ingredients (serves 4):

- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 medium beets, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish

Cooking tips:

- Use fresh beets for the best flavor and color.
- If you don't have vegetable broth, you can use water and bouillon cubes.
- Add the apple cider vinegar at the end of cooking to preserve its flavor.

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the beets and carrots and sauté for another 5 minutes.
3. Add the chickpeas and vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Add the coconut milk and apple cider vinegar and stir to combine. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.
Appearance and taste:
This Vegan Borscht with Chickpeas and Coconut Milk is a beautiful deep red color with chunks of vegetables and chickpeas throughout. The coconut milk adds a creamy texture and a subtle sweetness that balances out the earthy flavors of the beets and carrots. The apple cider vinegar adds a tangy note that ties everything together. This dish is both comforting and nourishing, perfect for a cold winter day.
Type of dish: Soup
Main ingredients: Beets, chickpeas, coconut milk