BLOG

Beetroot is in season in autumn and this is a wonderful hearty soup to make. Beetroot is a great source of fibre, folate, vitamin C, potassium, manganese, plus it is high in nitrates which helps it to improve blood flow (athletes often use beet juice as a performance enhancer). The lentils ensure it has some protein (often missing in vegetable-based soups).

Print off to use later - Don't forget to adjust the servings if required.

Beetroot soup

Beetroot is in season in autumn and this is a wonderful hearty soup to make. Beetroot is a great source of fibre, folate, vitamin C, potassium, manganese, plus it is high in nitrates which helps it to improve blood flow (athletes often use beet juice as a performance enhancer). The lentils ensure it has some protein (often missing in vegetable-based soups).

Prep Time

10

Cook Time

15

Servings

Ingredients

• 1 medium onion
• 1 clove garlic
• 3 small beetroot or 2 large
• 1 tin tomatoes
• 1 cup red lentils
• 1 tablespoon olive oil extra virgin
• 1 teaspoon miso paste optional
• pinch salt
• grind pepper

Prep Time 10 Cook Time 15 Servings Ingredients 1 medium onion 1 clove garlic 3 small beetroot or 2 large 1 tin tomatoes 1 cup red lentils 1 tablespoon olive oil extra virgin 1 teaspoon miso paste optional pinch salt grind pepper

Instructions

1. Heat the oil, then add the diced onions and cook for 2 minutes until softened. Grate the raw beetroot and add to pan. Sweat the beetroot for a couple of minutes adding a dash of water. Add in the tinned tomatoes, the red lentils and the miso. Cover and allow to cook for 5 to 10 minutes. Check seasoning and that lentils are cooked. Can be served as is, or can blend with hand held blender to smoother consistency.
2. A perfect starter, or serve it with some sourdough bread or a quinoa salad for a more complete meal

Share this Recipe