Beetroot, celeriac and lentil soup
This beetroot, celeriac and lentil soup is an earthy, healthy and hearty soup, perfect on cold days or as an immune-booster. Serve it with wholesome bread. If you use less stock you’ll get a thick sauce that is perfect for pasta, pie filling or bolognese/stew/ragu sauces.
Ingredients
Method
- Peel and chop the onion and garlic.
- Peel the carrot, beetroot and celeriac, then cut them into smallish chunks.
- Heat the oil in a saucepan, then sauté the onion and garlic for 5 minutes.
- Add the chopped vegetables, red lentils and fennel seeds, stir for a minute, then add the passata and stock.
- Bring to the boil and cook for 25-30 minutes. If it’s too thick, add more stock.
- When the vegetables are tender, turn off the heat. Add the dill, then process the soup until you get a smooth or textured consistency. You might need more stock for a thinner soup.