Beetroot & onion seed soup

Prep: 5 mins Cook: 5 mins

Easy

Serves 1

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal257
  • fat2g
  • saturates0g
  • carbs41g
  • sugars30g
  • fibre10g
  • protein12g
  • salt1.2g
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Ingredients

  • 250g cooked beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g canned lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 small apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 crushed garlic clove
  • 1 tsp onion seeds (nigella), plus extra to serve
  • 250ml vegetable stock

Method

  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.

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Comments (1)

rtight's picture
5

This recipe is great - so, so easy (takes less than 10 minutes to make) and really tasty.
As I take it to work, I don't heat until then.

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