Beetroot and lentil soup
Wow the colour of this soup alone is enough to make you want to make it - but there’s also the amazing antioxidants in the Beetroot as well.
As if this isn't reason enough, beetroot is also a good source of folate and a number of minerals including manganese, copper and potassium, magnesium and iron.
This truly is a nutrient powerhouse of a meal.. so give it a go!
All you need:
3 medium beetroot (approx 500g unpeeled weight), peeled and chopped into chunks
2 medium onions - sliced thinly
3-4 cloves garlic, minced or finely chopped
3 stalks celery finely chopped
1 tsp cumin seeds
1 tsp caraway seeds
2 bay leaves
70g green lentils, rinsed
Chicken stock or vegetable stock
Olive oil
All you do:
Add a large glug of olive oil to a large deep saucepan on a medium heat and saute the finely sliced onion.
At the same time place the seeds in a dry frying pan and heat until the seeds are 'toasted' and the delicious smells are filling your kitchen! Grind in a pestle and mortar
Once the onions are translucent and softened add the remaining ingredients and continue to cook, stirring frequently for 5 mins or so.
Cover the veg and lentils with stock, topping up with water if needed so the veg is just submerged in water.
Bring to the boil and simmer for 25 - 30 mins, or until the lentils and beet cubes are cooked.
Blend to your desired consistency.
Enjoy with a dollop of creme fraiche (or coconut yoghurt would be great) or some crumbled feta.
