Beetroot soup Learn now
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
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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
STEP 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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