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Beetroot & onion seed soup

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

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 257
  • Carbohydrates 41
  • Saturated Fat 0
  • Sugar 30
  • Protein 12
  • Fat 2
  • Fibre 10
  • Salt 1.2

Nutrition per serving

  • Calories 257
  • Carbohydrates 41
  • Saturated Fat 0
  • Sugar 30
  • Protein 12
  • Fat 2
  • Fibre 10
  • Salt 1.2

Ingredients

  • 250g cooked beetroot
  • 100g canned lentils
  • 1 small apple
  • 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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