Beetroot soup
- Chelsie Collins
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Serves 1
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4 out of 5.29 ratingsRate
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A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g cooked beetroot
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100g canned lentils
-
1 small apple
-
1 crushed garlic clove
-
1 tsp onion seeds
(nigella), plus extra to serve
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250ml vegetable stock
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Nutrition: per serving
-
kcal257
-
fat2g
low
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saturates0g
-
carbs41g
-
sugars30g
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fibre10g
-
protein12g
-
salt1.2g
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Method
-
step 1
Tip the beetroot, lentils, apple, garlic and onion seeds into a blender with the vegetable stock and some seasoning, and blitz until smooth. Heat until piping hot in the microwave or on the hob, then scatter over some extra onion seeds, if you like.
Recipe from Good Food magazine, September 2016
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A star rating of 4 out of 5.29 ratings
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