Prep: 5 mins Cook: 5 mins
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
Ingredients
- 250g cooked beetroot
Beetroot
beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 100g canned lentils
Lentils
len-tilThe lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 small apple
Apple
ap-pelGrown 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
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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