Beetroot, celeriac and lentil soup
24 Mar 2022
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.
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Categories
- Meal Type: - Budget - Lunch - One Pot - Soup - Supper
- Cuisines: - British
- Ingredients: - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Egg Free - Gluten Free - Healthy - High Fibre - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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