Beetroot soup with beetroot

No matter what time of year we are in, soup is always a good choice. It is easy to prepare, gives us a feeling of satiety and does not cause us any discomfort in the tummy. And because we’re in the cold season, we can use up star vegetables this winter. Our suggestion? Beetroot soup with beetroot.

This recipe is known for its protein-packed vegetable bowl, which includes beets, onions, garlic, vegetable broth, chili powder, and red lentils. Where do you say there is a lotion packed with essential nutrients? For example, lentils provide about 23 grams of protein and 10 grams of fiber, and beets also provide about 4 grams of fiber. Believe us, your stomach will be happy with this duo.

Fortunately, this recipe is a mixture of flavors, tastes, and textures, and it only takes 30 minutes to prepare.

Beetroot soup with beetroot

Ingredients for four servings

  • 6 teaspoons extra virgin olive oil
  • 6 medium-sized beets, 4 of which are cut into cubes and the other two are cut into strips
  • 1 small onion finely chopped
  • 5 garlic cloves, sliced
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons chili powder
  • Cinnamon powder
  • 1 liter vegetable soup
  • 280 grams red lentils
  • 3 teaspoons fresh lemon juice plus 1/2 teaspoon grated lemon peel
  • 30 grams of pomegranate seeds
  • finely chopped dill

How to prepare

  • In a medium skillet, heat the oil over medium heat. Add the beetroot pieces, onion and garlic, and season with salt and pepper. Let them cook, stirring, until the onions are softened, about 5 minutes.
  • Add chili powder and cinnamon. Stir, then add the vegetable broth and lentils and bring to a boil, then simmer until the lentils are cooked (about 20 minutes). Add a teaspoon of lemon juice and season with salt and pepper.
  • Meanwhile, add beet slices, pomegranate, dill, lemon juice, lemon peel, and olive oil. Add salt and pepper. Add this mixture to the soup and serve.

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