Spiced beetroot, carrot and lentil soup
Background
During the winter time we crave hearty soups and stews. This spiced beetroot, carrot and lentil soup is vegan, healthy and filling - perfect when you’re feeling a but run down. If you can’t find turmeric root, just use turmeric powder, about ½ teaspoon should be enough. Serve it with wholesome bread rolls or flatbread.
Ingredients
- 1 Tbsp olive oil
- 1 onion
- 1 celery stick
- 2 cloves of garlic
- 3 cm piece turmeric root
- 2 cm ginger root
- 2 medium beetroots
- 3 carrots
- 750 ml ml vegetable stock (approx.)
- ½ cup red lentils
- 1 handful dill
- 1 Tbsp apple cider vinegar
Instructions
- Peel and chop the onion, turmeric, ginger and garlic. Thinly slice the celery.
- Peel the carrot and beetroot, then cut them into smallish chunks.
- Heat the oil in a saucepan, then sauté the onion and celery for 5 minutes.
- Add the garlic, ginger and turmeric, then stir for a minute.
- Add the chopped vegetables, red lentils and stir for a minute, then add the 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 soup, according to your liking.
- Add the vinegar and serve, garnished with dill leaves.
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Seasonal - Soup
- Cuisines: - Fusion
- Ingredients: - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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