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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel and chop the onion and garlic.
  2. Peel the carrot, beetroot and celeriac, then cut them into smallish chunks.
  3. Heat the oil in a saucepan, then sauté the onion and garlic for 5 minutes.
  4. Add the chopped vegetables, red lentils and fennel seeds, stir for a minute, then add the passata and stock.
  5. Bring to the boil and cook for 25-30 minutes. If it’s too thick, add more stock.
  6. 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.