Name: Beetroot, celeriac and lentil soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 red onion; 2 cloves of garlic; 1 Tbsp olive oil; 2 medium beetroots; 2 carrots; 1 small celeriac; 1 tsp fennel seeds; 350 ml passata; 500 ml vegetable stock (approx.); ½ cup red lentils; 1 handful dill

Beetroot, celeriac and lentil soup

24 Mar 2022

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

1 red onion
2 cloves of garlic
1 Tbsp olive oil
2 medium beetroots
2 carrots
1 small celeriac
1 tsp fennel seeds
350 ml passata
500 ml vegetable stock (approx.)
½ cup red lentils
1 handful dill

Instructions

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.